- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelves
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in a room/shed that is not fully enclosed. Produce
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-contact equipment in poor repair. Chest freezer
- Basic - Plumbing system in disrepair. Hand wash sink in kitchen and front sink
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Screen in door torn/in poor repair.
- Basic - Soiled reach-in cooler gaskets. **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed food in cooler from the night before. Chicken 60°, pork 60°, red beans 111°, red beans 60°, ribs 63°, butter beans 59°
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Reach in cooler not at 41° F ambient temperature.
- Basic - Floors not maintained smooth and durable.
- Basic - Leaking pipe at plumbing fixture. Hand wash sink kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.in the storage area in the back **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.over the microwave there is a fan **Warning**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.back part of the kitchen **Warning**
- Basic - Floors not maintained smooth and durable. **Warning**
- Basic - Food stored outside. **Warning**
- Basic - High grass/weeds surrounding building. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.there is a back area that does not have side walls but the is food stored in that area **Warning**
- Basic - Single-service items stored on floor.in the back **Warning**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer _ all products not commercially packaged. In the back storage area **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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8/21/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area.bags of rice **Warning**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.in the storage area in the back **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.over the microwave there is a fan **Warning**
- 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. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
- Basic - Equipment in poor repair.reach in cooler in the back storage area that has ribs , poultry and pork **Warning**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.back part of the kitchen **Warning**
- Basic - Floors not maintained smooth and durable. **Warning**
- Basic - Food being prepared outside. **Warning**
- Basic - Food stored outside. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - High grass/weeds surrounding building. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.there is a back area that does not have side walls but the is food stored in that area **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Single-service items stored on floor.in the back **Warning**
- Basic - Wall soiled with accumulated food debris.kitchen and back storage area **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee washed hands with cold water. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer _ all products not commercially packaged. In the back storage area **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.30 plus live roaches found in the establishment , 20 found under the three compartment sink in the kitchen prep area , 10 live roaches found under a refrigerator in the back storage area **Warning**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- 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. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **Warning**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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8/20/2013 | Routine - Food | Emergency order recommended |
- Basic - Case/container/bag of food stored on floor in dry storage area.in room out back
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Floors not maintained smooth and durable.
- Basic - Food being prepared outside.
- Basic - Grease accumulated on kitchen floor.
- Basic - Ice scoop handle in contact with ice.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Single-service items stored on floor in dry storage area.in room out back
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Violation: 51-16-1 No plan review submitted and renovations in progress.old owner add to building without sending plans to plan review part of building that was not approved will be removed spoke to operator and told him if he wanted to add to the building in the future he would have to send plans up to plan review to be approved
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10/31/2012 | Routine - Food | Call Back - Complied |
- Floors not maintained smooth and durable.
- Critical - Hand sink missing at dishwashing machine or area.IN FRONT AREA
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.
- Critical - No cleaning agent provided in first compartment of sink.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- No plan review submitted and renovations in progress.old owner add to building without sending plans to plan review part of building that was not approved will be removed spoke to operator and told him if he wanted to add to the building in the future he would have to send plans up to plan review to be approved
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed equipment and utensils not rinsed between washing and sanitizing.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed live flies in kitchen.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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7/11/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED BEANS IN RIC AT 56 DEGRES. Corrected On Site.
- Critical - Hand sink missing in food preparation room or area. OBSERVED HAND WASH SINK IN FOOD PREP AREA NOT WORKING. NO WATER EITHER HOT OR COLD. This violation must be corrected by : 2-16-12.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED BEANS AT 56 DEGREES Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. OBSERVED COOKED FOOD IN RIC WITHOUT DATE MARKING.
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2/15/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER IN THE REAR IS NOT WORKING PROPERLY.
- Critical - No handwashing sign provided at a handsink used by food employees. HAND WASH SIGN IS MISSING FROM ALL HAND WASH SINKS.
- Observed gaskets/seals on cold holding unit in poor repair. OBSERVED GASKET AND DOOR OF REACH IN FREEZER IN DISREPAIR.
- Critical - Observed live flies in kitchen. OBSERVED FLIES IN THE KITCHEN AND FOOD PREP AREA.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED CURRY CHICKEN AT 47 DEGREES. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. OBSERVED COOKED FOOD MORE THAN 24 HOURS IN RIC NOT DATE MARKED.
- Observed wall soiled with accumulated grease. OBSERVED WALL IN KITCHEN AREA AND BEHIND REACH IN FREEZERS SOILED WITH GREASE.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CABBAGE AT 119 DEGREES. Corrected On Site.
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7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. GASKET AND LID OF REACH IN FREEZER IN DISREPAIR.
- Critical - Violation: 35A-08-1 Observed live flies outside by dumpster and rearof rhe establishment.
- Critical - Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. OBSERVED EXTENSION CORD BY THE DOOR LEADING TO THE BACK OF THE KITCHEN.
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2/11/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED MEAT IN HAND WASH SINK. Corrected On Site.
- Light not functioning.
- Critical - No handwashing sign provided at a handsink used by food employees. NO HAND WASH SIGN AT ALL HAND WASH SINKS.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground. OBSERVED THAT MOP WATER BEING DUMPED ONTO THE GROUND IN THE REAR OF THE BUILDING THUS CREATE AN ENVIRONMENTAL HAZARD.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. OBSERVED EXTENSION CORD BY THE DOOR LEADING TO THE BACK OF THE KITCHEN.
- Critical - Observed food stored in a prohibited area. LETTUCE AND CABBAGE LEFT EXPOSED TO THE ELEMENTS. Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster. OBSERVED TRASH AND GARBAGE BEING DISPOSED OFF IN THE REAR OF THE ESTABSHMENT.
- Observed gaskets/seals on cold holding unit in poor repair. GASKET AND LID OF REACH IN FREEZER IN DISREPAIR.
- Observed grease accumulated under cooking equipment.
- Observed grease on the ground and/or pad around grease receptacle. OBSERVED GREASE AND WASTE WATER ON THE GROUND BEHIND THE ESTABLISHMENT.
- Critical - Observed liquid waste leakage from dumpster onto ground/dumpster pad.
- Critical - Observed live flies outside by dumpster and rearof rhe establishment.
- Observed open dumpster lid. Corrected On Site.
- Observed unnecessary items on the premise.
- Observed wall soiled with accumulated food debris.
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2/10/2011 | Routine - Food | Warning Issued |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
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9/10/2010 | 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. Observed raw animal foods not properly separated from each other in holding unit/during preparation. OBSERVED FISH STORED WITH BEEF.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed live flies in the kitchen.
- Critical. Outer openings not protected with self-closing doors. DOOR IS IN DISREPAIR
- Observed grease accumulated on kitchen floor.
- Observed wall soiled with accumulated grease.
- Observed unnecessary items on the premise.
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6/18/2010 | 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. Potentially hazardous food not held at 135 degrees Fahrenheit or above. CABBAGE FOUND AT 125 DEGREE. CHICKENN AT 110 .Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees. AT HAND WADHING SINK.
- Critical. No handwashing sign provided at a handsink used by food employees. NO HANDWASHING SING IN MEN'S RESTROOM.
- Critical. Hand wash sink lacking proper hand drying provisions. HAND WASHING SINK.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings not protected with self-closing doors.
- Floors not constructed easily cleanable.
- Observed wall soiled with accumulated food debris.
- Lights missing the proper shield, sleeve coatings or covers.
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4/6/2010 | 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. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in an improper manner. FISH
- Critical. Observed uncovered food in holding unit/dry storage area.
- 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 equipment in poor repair. CAN OPENER
- Observed cutting board grooved/pitted and no longer cleanable.
- 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.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed live flies in kitchen.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed unnecessary items on the premise. OLD EQUIPMENT IN BACK AREA
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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7/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/10/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/2/2008 | Routine - Food | Warning Issued |
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