- Basic - Dusty/greasy air conditioning vent cover in hallway near restrooms.
- Basic - Moderate to heavy brown, gooey Grease accumulated under cooking equipment.
- High Priority - Raw animal food stored over ready-to-eat food. Cracked/broken shell eggs over sheet cake in cooler.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Use of cooking equipment producing grease laden vapors/smoke hood suppression system not turned on. Employee again today turned on ansul system. **Corrected On-Site** **Repeat Violation**
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation-cook
- Basic - No copy of latest inspection report available. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sterlite box used for cooked rice.
- 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. No proof for Larry.
- Use of cooking equipment producing grease laden vapors/smoke with hood suppression system not on. Employee turned on unit when asked about it.
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5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink-men's room.
- Basic - Cutting board has cut marks and is no longer cleanable. Board in back room appears dark and stained.
- Basic - Grease accumulated under cooking equipment.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.. EMPLOYEE HAD JUST TURNED IT OFF BUT FOOD HANDLER TURNED IT BACK ON. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink-men's room.
- Use of cooking equipment producing grease laden vapors/smoke without hood suppression system turned on. For reporting purposes only.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No copy of latest inspection report available. Page 1 and 2 available but others missing at this time.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Turned on water and explained needs to be under running water.
- High Priority - Raw animal food stored over ready-to-eat food. raw shell eggs over pumpkin pie and lemonade. **Corrected On-Site**
- High Priority - Scented bleach on premises for sanitation.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable-sterlite shoe box used for food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair-microwave oven door and handle in disrepair.
- Basic - Floor tiles cracked, broken or in disrepair-floor under 3 bin sink not durable. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Hood soiled with accumulated grease.
- Basic - Mop/service sink in disrepair-mop sink not hooked to drain. Plumber contracted to come today.
- Basic - Wall, air vents heavily soiled with accumulated dust.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- 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-gallon jug of milk.
- Intermediate - No soap provided at handwash sink-men's room.
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Copies of certificates filled in are no longer acceptable as cited on your previous inspections. Each employee needs a book and original certificate from book. **Repeat Violation**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system in off mode. **Corrected On-Site**
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Certificates are black and white copies. Must have original certificates and books for each employee.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Observed attached equipment, hood filters and associated equipment soiled with accumulated grease.
- Observed grease accumulated under cooking equipment-behind and under fryer.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing-drain by flat grill/stove.
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Certificates are black and white copies. Must be originals, books, certificates and wallet cards for all employees.
- No copy of latest inspection report.
- Observed grease accumulated under cooking equipment.
- 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. K class on floor in kitchen area.
- Wet mop not hung to dry.
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5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Certificates are from copies-each employee needs book and original certificates. Repeat Violation. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions-cookline.
- Critical - Handwashing cleanser lacking at handwashing lavatory-cookline.
- Observed attached equipment, hood and filters as well as surrounding flat surfaces, moderately soiled with accumulated grease and dust.
- Observed clean utensils/equipment stored in dirty container-at prep table by 3 bin sink.
- Critical - Observed cooking equipment in use while hood suppression/exhaust system is not turned on. Employee states hood goes on and off, probable short per cook/operator.
- Critical - Observed employee improperly washing hands. Employee washed with sanitizer not soap.
- Observed grease accumulated under cooking equipment and on floor surrounding kitchen.
- Critical - Pesticide use not in accordance with manufacturer's directions. Can of raid on floor by 3 bin sink.
- Wet mop not hung to dry-left by back door.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-in cooler by rear door out of kitchen. Facility has several others that are working.
- Critical - Employee training in form of photocopies. No original certificates or books available.
- Observed clean utensils/equipment stored in dirty container. Long handled spoons etc stored in dirty metal container.
- Critical - Observed interior of microwave lightly soiled wiith spatters on top side.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mac n cheese and stew both holding at 58+ F. Stop sale issued.
- Critical - Pesticide use not in accordance with manufacturer's directions-Can of bug spray on shelf under cash register.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Mac n cheese and stew.
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Circuit breaker box doors open, showing one breaker missing.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Items under rear pprep table by 3 bin sink.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Photo copiess of certification are available-no originals.
- Critical - Establishment operating without a current Hotel and Restaurant license-License expired on 4-1-2011 and is now 60 plus days past due. Fees can be paid on line with a credit card at www.myfloridalicense.com/dbpr/hr Mailing address on file is: 1143 Avenue D, Fort Pierce 34947.
- Critical - Observed cooking equipment in use while hood suppression/exhaust system is not turned on. Corrected On Site.
- Observed several cutting board grooved/pitted and no longer cleanable.
- 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-silver K class unit on floor in kitchen. For reporting purposes only. Repeat Violation.
- Wet mop not hung to dry-mop left in yellow bucket.
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6/28/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Employee certificates are copies-not originals.
- Critical - Establishment operating without a current Hotel and Restaurant license-license for hotels and restaurants expired on 4-1-2011, license for alcohol expired on 3-31-11. ABT has been notified.
- Observed doorway in disrepair-door opening into back kitchen busted up.
- Observed nonfood-grade containers used for food storage-green file-like container filled with sugar. Repeat Violation.
- 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. K class extinguisher on floor by door into back kitchen. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Oxtail-holding at 130-advised reheat to 165 and hold at 135 or hotter.
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5/11/2011 | 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. 1/2 gallon of milk in reach-in cooler not dated. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name-Green bin with white powdery substance.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored above ice tea, cabbage and sweet potato pie. Corrected On Site. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable-small brown board.
- Observed nonfood-grade containers used for food storage. Green file-like container filled with sugar/white food stuff.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Observed unlabeled spray bottle-employee stated "vinegar" at cookline. Corrected On Site.
- Critical. Observed cooking equipment in use while hood suppression/exhaust system is not operating Notified Fire AHJ. For reporting purposes only.
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1/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Thermometers, gauges, test kits provided
- Critical. Thermometers, gauges, test kits provided
- Original container: properly labeled, date marking
- Storage/handling of clean equipment, utensils
- Critical. Cross-connection, back siphonage, backflow
- Food protection during storage, preparation, display, service, transportation
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7/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice and cabbage holding at less than 135. Advised to reheat to 165 then hold at a35 or hotter.
- Plumbing improperly installed-no cold water supplied to handwash sink-hot water dispensed through cold side.
- Critical. Vacuum breaker mising at hose bibb-mop sink.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Outer openings not protected with self-closing doors-back door of facility.
- Floors not maintained smooth and durable-floor tiles under steam table at front of kitchen-north wall.
- Observed grease accumulated under cooking equipment in kitchen.
- Ventilation inadequate as evidenced by excessive smells and boarded up window.
- Critical. Insecticide/rodenticide use not in compliance with regulations. Can of raid in kitchen.
- Critical. Establishment operating without a current Hotel and Restaurant license. License expired 4-1-2010 a $50.00 fine has now been applied to that licensing fee.
- No copy of latest inspection report.
- 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. One young man working at this time-Phil.
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4/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Observed sweet potato pie left on counter from refrigerator for 1 hour at internal temperature of 55 degrees Farenheit.Must rapidly chill to r1 degrees Farenheit. Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above.Cooked oxtails,curry chicken and goat found hot holding 128 degrees Farenheit on stove,and cooked rice at 108 degrees Farenheit in pot off stove.Cook had turned off heat. Corrected On Site.All foods reheated to 165 degrees Farenheit.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. Repeat Violation.
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1/12/2010 | Routine - Food | Administrative complaint recommended |
- 2. THERE WAS NOCERTIFIED FOOD MANAGER FOR THIS FACILITY. CALL BACK INSPECTION NOT IN COMPLIANCE .NO PROOF OF OPERATOR HAVING ONE CERTIFIED FOOD MANAGER.OWNER,MARY JACKSON CLAIMS TO HAVE TAKEN EXAM ON 1/07/10.FAX COPIES OF PROOF AND RESULTS TO ANGELA CARRAGER AT 407 317 7839 ON CASE NUMBER 2009050634.
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1/12/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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9/8/2009 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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9/8/2009 | Routine - Food | Call Back - Complied |
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Non-food contact surfaces clean
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Toxic items labeled and used properly
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9/4/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/4/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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7/2/2009 | Routine - Food | Call Back - Complied |
- Critical. Food prepared in a private home. Several cakes on premises-operator to take home.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. 1/2 gallon of milk, more than 24 hours open per operator.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pork and gravy at 130, mac and cheese at 130 and rice holding at 110. All reheated to 165 then hot held per instructions.
- Critical. Observed potentially hazardous food thawed at room temperature-chittliings thawing in ambiant air. Advised to thaw under running water or under refridgerator.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored over raw beef in freezer.
- Critical. Equipment food-contact surfaces and utensils not sanitized-employee washing dishes using wash only. Advised wash-rinse and sanitized must be used. Corrected On Site.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. Young lady who held CFM certification is no longer at this facility.
- 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. One relative in kitchen prepping chicken for a bbq.
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7/2/2009 | Routine - Food | Warning Issued |
| No report available. | 4/25/2009 | Routine - Food | Warning Issued |
| No report available. | 2/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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