- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed food in walk in cooler that are above 41°.
- Intermediate - Handwash sink not accessible for employee use at all times. Garbage in front of hand sink.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Interior of reach in freezer soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed food in walk in cooler above 41° and not being cooled appropriately.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked food in walk in cooler without date marking.
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket of plant food on the floor in the walk in cooler
- Basic - Ceiling soiled with accumulated grease.kitchen
- Basic - Hole in wall.kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wall soiled with accumulated food debris.kitchen
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Hot water not provided/shut off at employee handwash sink.employee bathroom
- 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.
- Intermediate - No person in charge of establishment during operation.
- 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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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated grease.in kitchen
- Basic - Floors not maintained smooth and durable.
- Basic - Hood filters in disrepair.the one over the stove
- Basic - Leaking pipe at plumbing fixture.under three compartment sink
- Basic - No handwashing sign provided at a hand sink used by food employees.in kitchen
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.shelf in back by the back door
- Basic - Nonfood-grade garbage bags used in direct contact to store food. To cover meats in the walk in cooler
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.walk in cooler
- Basic - Wall in disrepair.behind stove and next to prep table by the back door
- Intermediate - Accumulation of food debris/grease on food-contact surface.inside of the reach in freezer on the cook line and all shelves in the walk 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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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6/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets with meat
- Basic - Ceiling soiled with accumulated grease.in kitchen
- 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.
- Basic - Floor area(s) covered with standing water.
- Basic - Floors not maintained smooth and durable.
- Basic - Food debris accumulated on kitchen floor.under shelf in the kitchen
- Basic - Grease accumulated under cooking equipment.in kitchen
- Basic - Hood filters in disrepair.the one over the stove
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.tongs used for salad
- Basic - Leaking pipe at plumbing fixture.under three compartment sink
- Basic - No handwashing sign provided at a hand sink used by food employees.in kitchen
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.shelf in back by the back door
- Basic - Nonfood-grade garbage bags used in direct contact to store food. To cover meats in the walk in cooler
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.next to back door
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.walk in cooler
- Basic - Wall in disrepair.behind stove and next to prep table by the back door
- Basic - Wall soiled with accumulated grease.next to fryers
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Roach activity present as evidenced by live roaches found.4 live roaches found under the hand sink in the kitchen
- Intermediate - Accumulation of food debris/grease on food-contact surface.inside of the reach in freezer on the cook line and all shelves in the walk 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 - Handwash sink used for purposes other than handwashing. It is being used to fill up bucket with water
- Intermediate - Hot water not provided/shut off at employee handwash sink.inside employee bathroom
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - No person in charge of establishment during operation.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. The items that was not out of temperature for more than 2 hours were being moved to the reach in freezer and the items that was out of temperature for more than 6 hours was stop sale
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6/10/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cardboard used to line nonfood-contact shelves. In kitchen by three compartment sink
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket with plant food and meat on floor
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.in kitchen
- Basic - Covered waste receptacle not provided in women's bathroom.
- 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 - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floors not maintained smooth and durable.kitchen and walk in cooler
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.kitchen
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated grease.kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching hair and face **Corrected On-Site**
- High Priority - Employee washed hands with cold water. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.by back door
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen
- Intermediate - No soap provided at handwash sink.kitchen
- 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. One has the other one don't have
- 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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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.in kitchen area
- Critical - Violation: 31-13-1 Observed less than 1 handwash sink or number required by law for employees.
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10/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink.in kitchen area
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Floors not maintained smooth and durable.
- Critical - Hot water not provided/shut off at employee hand wash sink.in kitchen area
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.oven handsink and shelves in kitchen food storage container
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food stored on floor.in walk in cooler
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed less than 1 handwash sink or number required by law for employees.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Observed wall soiled with accumulated food debris.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/25/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. BOXES IN FRONT OF HWS. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/17/2012 | 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.
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-05-1 Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Observed thermometer in walk cooler not working.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. Observed metal shelve in walk in cooler soiled and rusty.
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Violation: 37-02-1 Observed hole in wall. Observed a whole in the wall in dry storage area.
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6/7/2011 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. OBserved thermometer in walk cooler not working.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed walk in cooler not working properly.
- Food-contact surface not smooth and easily cleanable. Observed metal shelve in walk in cooler soiled and rusty.
- Critical - Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. Observed food prep table soiled.
- Critical - Observed evidence of sewage back up because parking lot is greasy.
- Observed food debris accumulated on kitchen floor. Observed trash and food debris behind shelve in dry storage area.
- Critical - Observed food stored on floor. Observed meat on the floor in kitchen. Corrected On Site.
- Observed hole in wall. Observed a whole in the wall in dry storage area.
- Critical - Observed interior of microwave soiled.
- Observed leaking pipe at plumbing fixture. OBSERVED WATER STREAMING BEHIND THE THREE COMPARTMENT SINK.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed ground meat and fish at 49 degrees in walk in cooler.
- Critical - Observed potentially hazardous food thawed in standing water. Observed meat in standing water in three compartment sink Corrected On Site.
- Observed unnecessary items on the premise. Observed old ustensils in kitchen area.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed water draining onto floor surface. OBSERVED WATER LEAKING ON THE FLOOR IN THE KITCHEN WHERE FOOD IS BEING PREP.
- Wet wiping cloth not stored in sanitizing solution between uses. Observed wipping cloth on prep table.
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6/3/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER IS NOT WORKING PROPERLY.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED PREP TABLE SOILED WITH FOOD DEBRIS
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED GALLON OF WATER IN HAND WASH SINK. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED FOOD DEBRIS BUILD UP ON COOKING EQUIPMENT.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED EMPLOYEES FAILED TO WA H THEIR HANDS AFTER CLEANING.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Observed floor area(s) covered with standing water. WATER ON THE FLOOR RESULTED FROM DRAIN LINE THAT WAS CLOGGED.
- Critical - Observed food stored on floor. BOX OF CABBAGE AND BAGS OF ONIONS LEFT ON THE FLOOR.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. OBSERVED BINS USED FOR FOOD CONTAINER SOILED AND NOT CLEAN AFTER BEING USED
- Observed grease accumulated under cooking equipment.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.OBSERVED EMPLOYEE TOUCHING FOOD WITH BARE HANDS.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. EXIT TOWARD THE BACK OF THE BUILDING WAS BLOCKED BY GARBAGE DUMPSTER Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER IS NOT WORKING PROPERLY. OBSERVED POULTRY AT 57 DEGREES, CABBAGE AT 47 DEGREES, PORK AT 49 DEGREES.
- Critical - Observed sewage backing up through floor drains of establishment. OBSERVED SEWAGE BACK UP INSIDE THE KITCHEN FOOD PREP AREA. WATER OOZES ALL OVER THE FLOOR INTO DRY STORAGE AREA.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED FOOD LEFT UNCOVERED IN FOOD PREP AREA.
- Observed unnecessary items on the premise.
- Observed wall soiled with accumulated food debris.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. No handwashing sign provided at a handsink used by food employees. EMPLOYEES RESTROOM.
- Critical. Hand wash sink lacking proper hand drying provisions. EMPLOYEES RESTROOM Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. EMPLOYEES RESTROOM. Corrected On Site.
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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. Hot water not provided/shut off at employee hand wash sink. NO HOT WATER AT WHS IN KITCHEN AREA.
- Critical. No handwashing sign provided at a handsink used by food employees. AT HAND WASH SINK IN KITCHEN AREA, AND IN MEN AND WOMEN RESTROOM.
- Floors not maintained smooth and durable.
- Observed unnecessary items on the premise.
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8/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. TURKEY FOUND AT 53 DEGREE IN WIC.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. EMPLOYEE SLICING ONIONS BARE HANDED.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed water in reach inside cooler.
- Critical. Observed less than 1 handwash sink or number required by law for employees. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed garbage full and can lid open. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- 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. Pro Repeat Violation.
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3/31/2010 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. walk in cooler
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. food warmer front counter
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10/29/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Using plastic containers. beef 45 degrees
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. walk in cooler
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. shelves in walk in cooler
- Critical. Observed liquid waste leakage from grease trap to parking lot. Strong pungent odors. Observed people walking thru area. Area should be at least barricade until problem is solved. Advice Carlos Lezcano to call DERM.
- Critical. Observed handwash aids at a non-handwash sink. using 3-compartment sink.
- Observed grease accumulated under cooking equipment.
- Lights missing the proper shield, sleeve coatings or covers. food warmer front counter
- 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. For all employees.
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8/25/2009 | Routine - Food | Warning Issued |
| No report available. | 6/22/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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