- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Soiled dry wiping cloth in use.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - No paper towels or mechanical hand drying device 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.
- Intermediate - Records/documents for required employee training do not contain all of the required information.
- Intermediate - Soil residue in food storage containers.
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10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Some areas
- Basic - Walk-in cooler/walk-in freezer floor soiled.
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6/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Ceiling soiled with accumulated dust.by cook line **Repeat Violation**
- Basic - Ceiling tile in disrepair. Some tiles have Water damaged
- 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 - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Floors not maintained smooth and durable. Walk in freezer door
- Basic - Food stored on floor. Raw chicken on plastic containers underneath prep table. (Corrective action taken)
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Reuse of single-service articles. Plastic container cut and reused
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface. Shelving around kitchen, hand washing sink handles
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Some areas
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.
- Basic - Worn, torn and/or soiled floors/carpeting. Dining area
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 58-61 f by kitchen prep tables (corrective action taken), raw sprout 56 f on prep table( corrective action taken)
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 - 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front and cook line hand washing 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. Cooked pork **Repeat Violation**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Missing certificate no and date of expiration for 1/30/14 **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
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4/18/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling soiled with accumulated dust.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - No hot running water at mop sink.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Toxic substance/chemical improperly stored. WD40 store next to single service containers
- Intermediate - Encrusted material on can opener blade.
- 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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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No hot running water at mop sink.
- Basic - Utensils in poor condition. Ice scoop handle missing
- Basic - Wall soiled with accumulated food debris.Kitchen walls
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
- 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 - Cold water not provided/shut off at employee handwash sink.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. ALUMINUM PANS
- Critical - No handwashing sign provided at a handsink used by food employees. FRONT HANDSINK
- No mop/service sink installed/available at establishment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated dust.
- Observed clean equipment stored on floor. PLASTIC BINS USED FOR FOOD STORAGE ON FLOOR
- Observed dispensing equipment that allows contamination of the lip-contact surface. cup without handle used for dispensing
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. at glove change.
- Critical - Observed food stored on floor. BOTTLE DRINKS
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. some prep tables
- Observed grease accumulated under cooking equipment. by cook line
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw shrimp in back of cooked chicken
- Observed nonfood-grade bags and containers used for food storage.
- Critical - Observed potentially hazardous food thawed at room temperature. CHICKEN AT PREP TABLE
- Critical - Observed potentially hazardous food thawed in standing water. SHRIMP AT 3 COMPARTMENT SINK
- Observed ripped/worn card board used as shelf cover. at dry storage
- Observed single-use containers (boxes and/or cans) reused for the storage of food. plastic containers cut in half and used store food.
- Critical - Observed soil residue in storage containers.STORAGE CONTAINERS USED FOR RICE, FLOUR
- Critical - Observed toxic item improperly stored. on top of 3 compartment sink
- Critical - Observed uncovered food in holding unit/dry storage area. at walk in cooler and honey by prep table
- Critical - Observed unlabeled spray bottle. unlabeled bottle with degreaser
- Observed walk-in cooler gasket torn/in disrepair. walk in cooler
- Observed wall soiled with accumulated food debris. BY 3 COMPARTMENT SINK
- Observed wall soiled with accumulated food debris. SEVERAL WALLS AROUND KITCHEN AREA
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at 130f
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. RAW SHELL EGGS AT AN AMBIENT TEMP OF 76F
- Critical - Working containers of food removed from original container not identified by common name. MSG, SPICES
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10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.[no health policy posted]
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No ground fault interruption protection on electrical outlet located within six feet of a water source. For reporting purposes only.[under handwash sink in dining room]
- Critical - Observed encrusted material on can opener.
- Critical - Observed uncovered food in holding unit/dry storage area.[walkin freezer]
- Critical - Vacuum breaker mising at hose bibb.
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.-mens restroom
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.[riceandflour]
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.-kitchen personnel Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.[stacking food containers with no lids @ chicken]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[pork over lettuce]
- Critical - Observed uncovered food in holding unit/dry storage area.[chicken in walkin freezer]
- Wet mop not hung to dry.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed metal shavings.
- Critical - Observed encrusted material on can opener.
- Critical - Observed packaged food not labeled as specified by law.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Ceiling tile missing.
- Observed attached equipment soiled with accumulated grease.[walkin cooler fanguard]
- 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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11/15/2010 | Routine - Food | Inspection Completed - No Further Action |
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