- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. /. Drink cups/bottles stored with vinegar, clean food pan on shelf at front line
- Basic - Food not stored at least 6 inches off of the floor. / in walk in cooler
- Basic - Food stored on floor. / 5 gal food buckets on floor in walk in cooler **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. / at public restrooms used by employees
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets. / at cook line
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. / tested less than 25 ppm. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. /. Bulk flour container marked "rice"
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / corn starch / water mixture was 70F at cook line
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. /. 2 ice machine
- Intermediate - Cold water not provided/shut off at employee handwash sink. / at public restroom used by employee
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. / melted ice from bottle drink container drained into the hand wash sink
- Intermediate - Hot water not provided/shut off at employee handwash sink. / in public restroom used by employees
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / walk in cooler / **Corrected On-Site**
- Basic - Hood filters in disrepair. / some filters broken or missing.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. / front counter / **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. / front counter and kitchen / **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. / fried chicken 128F / cook line / less than 4 hours / moved to walk in cooler.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. / raw shrimp 50F / product was out 10 minutes for cooking / moved to reach in freezer.
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. / cooked chicken on cook line.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. / flour container / **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / walk in cooler / **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked chicken at 45F / on cook line less than 2 hours / moved back to walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cornstarch with water at 71F / cook line / less than 4 hours / moved to reach in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. / raw chicken over sauces / walk in cooler / **Corrected On-Site**
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / walk in cooler.
- Basic - Ice buildup in walk-in freezer./ inside storage room.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / make table across from cook line.
- Basic - Wood food-contact surface not properly sealed. / homemade wood roller for food storage / kitchen.
- High Priority - Raw animal food stored over ready-to-eat food. / raw chicken over a container of potatoes / walk in cooler / **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / front counter / **Corrected On-Site**
- Intermediate - Required employee training expired 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 - Spray bottle containing toxic substance not labeled. / 2 yelllow liquid bottle under hand sink / kitchen
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / prep table across from cook line. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. / prep sink.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / reach in cooler. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. / cooked noodles. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/walk-in freezer floor soiled. / storage room.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / salt container next to prep sink.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / pepper steak at 129F / steam table / product was recooked to 166F. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 bay sink.
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3/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/3/2013 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. / dry storage room.
- 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. / This violation must be corrected by : 12-24-12.
- Critical - Observed buildup of slime in the interior of ice machine. / both ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / noodles at 45F / cookline / operator stated that the noodles was out for 5 minutes / product moved to walk in cooler.
- Observed wet towel used under cutting board / Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. / 0ppm / sanitizing bucket / front.
- Critical - Working containers of food removed from original container not identified by common name. / under hot box / kitchen.
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10/24/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/2/2012 | Complaint Partial | Emergency Order Callback Complied |
- No Violations Were Observed
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10/2/2012 | Complaint Partial | Emergency Order Callback Not Complied |
- Critical - 10 live in a box with an apron on the side of the ice machine
- Critical - 2 live by the front counter entrance
- Critical - 5 dead at the mop sink
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10/1/2012 | Complaint Partial | Emergency order recommended |
- Critical - 3 bay sink chlorine sanitizer not at proper minimum strength. / 0ppm / Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. / flour bucket / Corrected On Site.
- Critical - Observed dented/rusted cans. / storage room / operator will return the product.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. / female employee at front counter.
- Observed employee with no hair restraint. / cook.
- Critical - Observed food stored on floor. / oil carton on kitchen floor / Corrected On Site.
- Critical - Observed interior of microwave soiled. / front counter. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cooked beef at 45F / walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cooked chicken at 46F / walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. / raw beef over sauces / walk in cooler / Corrected On Site.
- Critical - Observed unlabeled spray bottle. / under 3 bay sink.
- Observed wall in disrepair. / under 3 bay sink.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. / sanitizing bucket at 0ppm.
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6/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. /
- Observed cutting board grooved/pitted and no longer cleanable. / green cutting board.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. / cook at prep area.
- Critical - Observed interior of microwave soiled. / front counter.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket / front counter / Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
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10/24/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / reach in cooler ambient temperature at 49F. This violation must be corrected by : 9-21-11.
- Critical - Hand wash sink lacking proper hand drying provisions. / kitchen / Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. / 2 ice machine / kitchen
- Observed cutting board grooved/pitted and no longer cleanable. / prep area
- Critical - Observed employee eating while preparing food. / prep area
- Observed gaskets with slimy/mold-like build-up./ reach in cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / rice scoop / front counter / Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / beef at 50F / reach in cooler
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / sanitizing bucket / front counter / Corrected On Site.
- Critical - Observed toxic item stored by food. / observed a bottle of cleaner stored next to salt bucket / Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). / beef at 50F, held at reach in cooler for more than 24 hours.
- Critical - Working containers of food removed from original container not identified by common name. / observed two buckets of power next to handsink with no labelled. / Corrected On Site.
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9/20/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/4/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, chicken , walk in cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled,cook's .
- Lights missing the proper shield, sleeve coatings or covers, dry storage area.
- 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. Manager presented 2 certifications and had 7 employees .
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12/17/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/2/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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