- Basic - Build-up of grease on nonfood-contact surface. Behind frier **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site** **Warning**
- Basic - Grease accumulated under cooking equipment. Under frier **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - Stored food not covered in walk-in freezer. Empanadas **Corrected On-Site** **Warning**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Pinto beans 52 F Operator discarded **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over cooked chicken **Corrected On-Site** **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Blocked by mop cart **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **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. Yohana, Isabel, Jessica, Gisel **Warning**
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09/19/2014 | Routine - Food | Warning Issued |
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Condensation or other drainage not disposed of according to law.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- 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 - Reach-in cooler shelves soiled with food debris.
- 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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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food stored on floor.
- Basic - Gaskets with slimy/mold-like build-up.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Food manager certification expired.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Equipment food-contact surfaces and utensils not sanitized.EMPLOYEE WASHING BUT NOT SANITIZINGAT 3 COMPARTMENT SINK Repeat Violation.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. BOTTLED DRINKS, CHICKEN FLAVORING Repeat Violation. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. FRONT COUNTER AND WAREWASHING AREA
- Critical - Handwash sink not accessible for employee use at all times. CART IN FRONT OF HANDSINK Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. FRONT COUNTER AND WAREWASHING AREA
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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. ORIGINAL CERTIFICATE MUST BE PROVIDED TO THE DIVISION
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Observed a nonfood-grade basting brush used in food. BRUSH WITH METAL BAND Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. WAREWASHING PROCEDURES
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.AT 3 COMPARTMENT SINK
- Critical - Observed food stored on floor. SOY SAUCE AND CHICKEN SEASONING Repeat Violation.
- Observed gaskets with slimy/mold-like build-up.WALK IN COOLER Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. LEFT DOOR ON REACH IN COOLER
- Observed leaking pipe at plumbing fixture. WAREWASHING AREA
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER RAW SALMON Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.LIGHT PANELS AT KITCHEN AREA
- Critical - Observed uncovered food in holding unit/dry storage area. RAW BEEF INSIDE WALK IN COOLER Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED CHICKEN AT 92F
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet mop not hung to dry. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. OIL
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8/13/2012 | Routine - Food | Warning Issued |
- Critical - Equipment food-contact surfaces and utensils not sanitized.[3 compartment sink not set up with the sanitizer, but it had the wash, rinse set up Corrected On Site.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.[bottled drinks, and canned drinks] Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.[hand sink located in kitchen ]
- Observed a nonfood-grade basting brush used in food.[brush with metal band used in prep table ]
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.[cup on top of reach in cooler Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[cutting vegetables] Corrected On Site.
- Critical - Observed food stored on floor.[cans containing mashed potatoes] Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.[walk-in cooler ]
- Critical - Observed raw animal food stored over ready-to-eat food.[raw shell eggs over bottled drinks ]
- Critical - Observed soiled reach-in cooler gaskets.[reach in cooler by cookline]
- Critical - Observed uncovered food in holding unit/dry storage area.[chicken inside walk in cooler ]
- Wet mop not hung to dry.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.[10 ppm Corrected On Site.]
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1/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed food stored on floor. RECEIVED FOOD STORED ON FLOOR Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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5/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed unnecessary items on the premise.
- No Heimlich maneuver sign posted.
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7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Handwash sink not accessible for employee use at all times. DELIVERY IN FRONT. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
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5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued due to adulteration of food product. ONE CONTAINER OF SOUR CREAM . Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. PRECOOKED CHICKEN (98F) AT OVEN TURNED OFF.
- Critical. Food not cooked to 145 degrees Fahrenheit or above. CHICKEN FIRST STEP. HOT HOLDING AT OVEN OFF.
- Critical. Displayed food not properly protected from contamination. LOW MEIN AT FRONT COUNTER.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKEN OVER BEEF. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. RICE CONTAINER DAMAGED CRACKED WITH NO LID.
- Observed in-use utensil NOT stored in clean water at or above 135 degrees Fahrenheit. (AT BACK KITCHEN ).
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Sanitizing solution not maintained clean.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. FOR "QUAT" SANITIZER BEING USED.
- Critical. Hand wash sink lacking proper hand drying provisions. USING NAPKINS TO DRY OUT HANDS.
- Observed dusty ceiling tiles and/or air conditioning vent covers. IN KITCHEN .
- Critical. License expired within 30 days after expiration date.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 12/19/2009.
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10/19/2009 | Routine - Food | Warning Issued |
| No report available. | 4/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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