- Basic - Ceiling in disrepair in men's restroom
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
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08/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.rice
- Basic - Ceiling in disrepair in men's restroom
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese56°f, cut tomato 53°f, less than 4 hrs
- Intermediate - Accumulation of dirt 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 - 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dish washer
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Reach-in cooler not 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. **Warning**
- Intermediate - Required employee training expired for all 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.yellow mix and chicken marinate
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08/15/2014 | Routine - Food | Warning Issued |
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Repeat Violation**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry at 48° F the day after prep.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.tongs used for ready to eat and raw poultry stored in the same location causing them to come in contact with one another creating cross contamination
- Basic - Soil residue build-up on nonfood-contact surface.rack in the walk in cooler ,around soda machine heads and bottom shelf in the cooking area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after wiping down cutting board hands wash with gloves on
- High Priority - Toxic substance/chemical stored by or with food.oven and grill cleaner and degreaser on top and next to cases of soda syrup
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.and rust
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Non-pitting surface rust on food-contact equipment.ice machine has rusty screws on the inside of the machine where the ice is made and keep until use
- Intermediate - Spray bottle containing toxic substance not labeled.degreaser
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.rice in back in back by reach in cooler **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Toxic substance/chemical stored by or with single-service items.hot shot stored next to deep steam table pans
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.scale
- Intermediate - Spray bottle containing toxic substance not labeled.glass cleaner and sanitizer
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- 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. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed unlabeled spray bottle.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. OBSSERVED ICE MACHINE IS RUSTY AND PAINT IS PEELING OFF.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. OBSERVED OPEN CUP ON TOP OF PREP TABLE. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. OBSERVED PROCESSED FOOD BOTTLE OPEN BUT NO DATE MARKING. Corrected On Site.
- Observed wall in disrepair. OBSERVED WALL IS DAMAGE BEHIND WARMER AND BY EXIT DOOR.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED POULTRY IN WALK IN COOLER NOT AT/OR BELOW 41 DEGREES. ICE WAS PUT IN IT TO DECREASE TEMPERATURE. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. POULTRY IN WARMER AT 116 DEGREES. Corrected On Site.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. NO HAND WASH SIGN AT HAND WASH SINK IN FRONT AREA.
- Critical - Observed food stored in a prohibited area. OBSERVED TOMATOES IN HAND WASH SINK. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED TOMATOES BEING WASHED IN HAND WASH SINK. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED RAW POULTRY AT 48 AND 48 DEGREES INSIDE WIC. MANAGER PUT THEM IN ICE. Corrected On Site.
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2/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dead shellfish and/or shellfish with broken shells. May not be served. OBSERVED BROKEN SHELL EGGS IN WIC. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
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9/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SAUCE FOUND AT 55 AT THE STEAM TABLE IN THE FRONT COUNTER.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above.GRILL Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. AT HOT HOLDING UNIT CHICKEN FOUND AT 122 degrees.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 55 FRONT COUNTER. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. (ICE SCOOP STORED WITH TOXIC ITEM).
- Observed equipment in poor repair. Stagnant water inside reach in cooler.
- Observed nonfood-contact equipment in poor repair. Steamer dripping water.
- Observed nonfood-contact equipment in poor repair. Walkink cooler door is rusty.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed rusty ceiling tiles and/or air conditioning vent covers.
- 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
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2/9/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- 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.
- Observed cutting board grooved/pitted and no longer cleanable.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed clean equipment stored on floor. CUTTING BOARD
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. Employees have not received training related to their assigned duties. DISH WASHER
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7/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/23/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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