- No Violations Were Observed
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10/07/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. No handle container scooping the peppers **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards are discolored
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water at the dish area
- Basic - Food stored in a location that is exposed to splash/dust. Rice container under the rinse section of the ware washing sink with sanitizer water on the lid. **Corrected On-Site**
- Basic - Interior of the hot box has heavy accumulation of black substance/grease/food debris. Customer pick up line
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket was 0ppm quat. **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor at the prep area. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook picked up a sandwich wrapper off the floor, proceeded to touch clean single service gloves before washing his hands. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Steak 126°/shredded beef 124°black beans 126° at the front line serving area. Steak was reheated to 172°/ shredded beef 202°/black beans 186°. Observed hot water level was very low not touching the containers. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. The ware washing sink was 0ppm. Corrected to 200ppm **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Glass cleaner hanging from the hand sink at the take out area **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Rice container
- Intermediate - Handwash sink used for purposes other than hand washing. Dumping at the take out line
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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10/06/2014 | Complaint Full | Warning Issued |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open cup of drinks on the shelf at the salad prep area. **Corrected On-Site**
- Basic - Employee with no beard guard/restraint while engaging in food preparation. New employee.
- Basic - Food stored on floor. Containers of tea at the cook line **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat solution in the bucket was 150ppm **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer solution bucket on the cooking oil **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at the side prep station **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information. All training records must be fully completed with the training date / names. **Corrected On-Site**
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09/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Container of food stored on floor in walk-in cooler. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Bag of onions on the floor at the prep area. **Warning**
- Basic - Leaking pipe at plumbing fixture. Entrance to the restrooms. **Warning**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Foil containers on the rack at the salad station **Warning**
- High Priority - Employee touched pants and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee went into his pocket for his hat, went back preparing food without washing his hands. **Repeat Violation** **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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. **Warning**
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4/9/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling vent missing above the prep table.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open bottle of drinks on the prep table. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Racks under the tea containers.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Side prep line : rice 123°-175°/128°-169°/chicken 136°-168/pinto beans 124°/steak 128°-165°/pull pork 127°-168°. Water level too low. All foods reheated to required temperature . Pinto beans discarded. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside the salad spinner.
- Intermediate - Accumulation of mold-like substance around the dispensing equipment. Drinks machine in the dining area.
- Intermediate - Cutting board(s) stained/soiled.
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook at the cookline
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Prep coolers.
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers at the prep areA. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Prep area
- 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 employee to be trained.
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2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop handle inside the rice.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of apple juice on the prep table next to the warewashing sink.
- Critical - Observed buildup of slimy substance on the ice shoot at the drinks station .
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw marinated chicken 56 degrees , cooking area cooler.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Cookline bucket . Corrected On Site.
- Critical - Observed soil residue in storage containers. White rice container and lid.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken 117 degrees, hotline . Reheated to 204 degrees . Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Steak 113 degrees , hotline . Reheated to 203 degrees . Corrected On Site.
- Critical - Prep surface not sanitized after contamination and prior to use. Thermometers used to test foods without cleaning /sanitizing .
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed Equipment and utensils not properly air-dried. Wet metal pans stored on clean dish rack above three compartment sink.
- Critical - Observed insecticide/rodenticide use not in compliance with regulations. Observed can of "raid" insecticide stored on countertop above mopsink. Corrected On Site.
- Critical - Observed lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test strips.
- Observed missing drain plug at dumpster.
- Critical - Observed no handwashing sign provided at a handsink used by food employees. At cookline handsink.
- Critical - Observed no handwashing sign provided at a handsink used by food employees. Handsink next to dish area.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed raw fruits/vegetables not washed prior to preparation. Observed food handler cutting raw red onions without washing them prior to cutting. Food handler and manager stated that they did not wash onions prior to cutting them. Corrected On Site. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer solution underneath three compartment sink tested at about or over 200ppm chlorine. Corrected On Site.
- Observed wet wiping cloth not stored in sanitizing solution between uses. On countertop of frying area. Corrected On Site. Repeat Violation.
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5/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Wiping cloths clean, used properly, stored
- Critical - Cross-connection, back siphonage, backflow
- Critical - Food contact surfaces of equipment and utensils clean
- Hot food at proper temperatures
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Wholesome, sound condition
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9/2/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Sanitizing concentration
- Wiping cloths clean, used properly, stored
- Critical - Food contact surfaces of equipment and utensils clean
- Food protection during storage, preparation, display, service, transportation
- Foods properly cooled
- Foods properly cooled
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7/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not cooked to 145 degrees Fahrenheit or above. Beef 139, not cooked according to corporate procedures. Corrective action continued cooking Corrected On Site.
- Critical - Fruits/vegetables not washed prior to preparation. Onions being cut without prior washing, corrective action employee washed onions. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. wall rack for knives is soiled by cutting prep table
- 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. Could not locate any employee training document. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open drink no cover by onion cutting station Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee failing to wash hands when changing tasks, from washing, to cutting foods etc Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board severely soiled
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Knives placed on wall rack are soiled
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork 45, sitting on the prep table, no one was working onn the pork. Corrective action moved to the reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 45 in top portion of the catering pep cooler and 44 in the bottom section of the same cooler
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quats sanitizer 400 plus ppm at the 3cs, corrective action added water. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. A soiled cloth was being used as a liner to hold the cutting board from slipping. corrective action cloth removed Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washing dishes failed to remove gloves, wash hands before preparing food at the prep table. corrective action washed hands Corrected On Site.
- Critical - Stop Sale issued due to adulteration of food product. Employee failed to remove soiled gloves, and to wash hands before cutting peppers. corrective action peppers discarded. It was included on the stop sale order but it did not print on the report.
- Critical - Stop Sale issued due to adulteration of food product.
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2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee placed on gloves without washing hands and continued to prep foods on the cook line
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm bucket by the cook line Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles. soda head body soiled in customer area
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Quats being dispensed at over 400 ppm at the 3cs
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9/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface, storage rack inside walk in cooler.
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7/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, before putting new set of gloves. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of standing water by cook's line.
- Observed residue build-up on nonfood-contact surface, storage rack inside walk in cooler.
- Critical. No handwashing sign provided at a handsink used by food employees, by preparation table.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, back door had a gap under the door.
- Observed ceiling in disrepair, over cook's line.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 6-29-10.
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4/29/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, frontline reachin cooler guacamole 52 F, cheese 51 F, sor cream 45 F, cheese 46 F for about 1/2 hour per manager. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, frontline reachin cooler air temperature of 50 F, all potentially hazaradous food was removed from inside cooler.
- Critical. Observed cloth used as a food-contact surface, wiping cloth used inside knife container on cook's line. Corrected On Site.
- Critical. Observed cloth gloves contacting ready-to-eat food, wiping cloths used under cutting boards.
- Observed cutting board grooved/pitted and no longer cleanable, after employee took it out of sanitizing sink still stained.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed soiled dry wiping cloth in use. Repeat Violation.
- No copy of latest inspection report. Repeat Violation.
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10/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/10/2008 | Routine - Food | Administrative complaint recommended |
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