- *50-8-1 Establishment operating without a current Hotels and Restaurants license. [License expired 4-1-12] Repeat violation
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7/24/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Establishment operating without a current Hotel and Restaurant license. [ LICENSE EXPIRED 4-1-2012]
- Critical - Insecticide/rodenticide use not in compliance with regulations. / Household grade insecticide in use in the establishment
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
- No suitable facilities provided to store employee clothing and other possessions. / apron stored with soda syrup boxes
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed clean equipment stored on floor.
- Critical - Observed dead roaches on premises. [ Observed about 3 dead roaches on kitchen floor under the ice machine. Also observed a dead roach inside the fryer cabinet at front service line. Also observed about 3 dead roaches on kitchen floor by the reach-in freezer]
- Observed fan covers in WIC soiled with accumulated dust.
- Critical - Observed food stored on floor. / oil container in kitchen
- Critical - Observed location of designated employee drinking area causing possible cross-contamination.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /shredded cheese at frontline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / hotdog in WIC
- Observed residues / debris accumulated on kitchen floor.
- Critical - Observed roach activity as evidenced by live roaches found [ Observed about 10 live roaches on top of an un-used ice machine in the kitchen. Also observed about 5 live roaches inside an un-used ice machine in the kitchen. Also observed about 8 live roaches on kitchen floor near a reach-in freezer in the kitchen ]
- Critical - Portable fire extinguisher(s) obstructed from view. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / gyros was 97 F, operator turned gyro heater off
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / beef in RIC
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / beef, sausage in WIC
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7/23/2012 | Routine - Food | Emergency order recommended |
- Critical - Establishment operating without a current Hotel and Restaurant license. [ license expired 4-1-12]
- Critical - Hand wash sink lacking proper hand drying provisions. / at front counter
- Critical - Observed buildup of slime on soda dispensing nozzles. / at front counter
- Observed ice scoop with handle in contact with ice. / at front counter
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. [ raw chicken next to RTE potato fries, in WIC ]
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. [observed a drink cup stored on the food preparation table in back kitchen ]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / hotdog/gyros was 45 F, in front counter RIC
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. [ milk in WIC]
- Critical - Observed raw animal food stored over ready-to-eat food. / non-commercially packaged bags of raw fish/chicken wing stored above RTE onion rings/cheese sticks inside Frigidaire RIF
- Observed single-use containers (boxes and/or cans) reused for the storage of food. / tin cans reused to store oil
- Critical - Observed toxic item stored by utensils. [ bottle of body cream stored next to clean slicer on food prep table ]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [ cooked pork in WIC]
- Critical - Two food employees on duty have no proof of required employee training
- Critical - Working containers of food removed from original container not identified by common name. / flour mix in back kitchen
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6/5/2012 | 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. Milk in walk in cooler. Operator stated that in had been opened more than 24 hours ago.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. Reach in cooler upfront behind cash register.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled. Microwave soiled with food debris and old paper.
- Critical - Violation: 45-31-2 Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed food handler handler fryer food on open food prep table in kitchen. Frying without proper protection and not frying under fryer hood. Corrected On Site.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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3/19/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Food not cooked to 145 degrees Fahrenheit or above. Gyro meat cooking in gyro machine.
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Observed single use plastic spoon in contact with jalepenos in walk in cooler.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler upfront behind cash register.
- 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
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Food handler preparing meat.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. / Observed a female worker handling/pulling cooked beef with bare hands
- Observed dusty fan covers in the walk in cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Food handler observed not washing hands after changing gloves.
- Observed employee with no hair restraint. Both Food handlers in the establishment.
- Critical - Observed food stored on floor. Vegetable oil container next to fryer. Corrected On Site.
- Observed grease accumulated on kitchen floor. Throughtout kitchen.
- Critical - Observed interior of microwave soiled. Microwave soiled with food debris and old paper.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage. Shopping bags used to store ready to eat bread in walk in cooler.
- Observed personal care item stored with food. Purse stored next to fryer on food prep table next to walk in cooler. Corrected On Site.
- Observed personal care item, cell phone stored on food prep table while food handler was preparing food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese on frontline temped over 41oF. Operator stated that product had been prepared at 11:00am. At 3:07pm cheese temped over 41oF.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pancake batter and cheese.
- Critical - Observed raw animal food stored over ready-to-eat food. Box of raw chicken wings stored over ready to eat coleslaw in walk in cooler.
- 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. Observed food handler handler fryer food on open food prep table in kitchen. Frying without proper protection and not frying under fryer hood. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Container of jalepenos in walk in cooler were not covered.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Milk in walk in cooler. Operator stated that in had been opened more than 24 hours ago.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cheese and funnel cake mix temped over 41oF. Operator stated that both products had been prepared more than 4 hours ago and had been cold holding for more than 4 hours.
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1/9/2012 | Routine - Food | Warning Issued |
- Ceiling lights at frontline above food display cases missing the proper shield, sleeve coatings or covers.
- 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
- Critical - No thermometer provided to measure temperature of food product. / range from 0-220 F required
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8/31/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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