- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. REAR KITCHEN. **Warning**
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11/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. REAR KITCHEN. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
- Basic - Uncleanable knife block in use to store knives. **Repeat Violation** **Warning**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. FORKS and SPOONS. **Repeat Violation** **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. HELD AT ROOM TEMPERATURE @ 75°. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. STORED ABOVE HAND SINK. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. COOKED RICEI HELD AT ROOM TEMPERATURE @ 80°. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. RAW CHICKEN NEXT TO AND IN CONTACT WITH MILK, SOUP **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. **Repeat Violation** **Warning**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. STORING RAW AND READY TO EAT FOODS TO AVOID CROSS CONTAMINATION. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. BLOCKED WITH EQUIPMENT. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. SOUP 12" DEEP POT @ 97°. 15 MINUTES LATER SAME TEMPERATURE. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. SOUP @ 97°. 15 MINUTES LATER SAME TEMPERATURE. **Warning**
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09/09/2014 | Routine - Food | 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.
- Basic - Employee with ineffective hair restraint while engaging in food preparation. PONYTAIL.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. RAW CHICKEN.
- Basic - Raw animal food stored above unwashed produce. RAW EGGS IN REACH IN COOLER.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Uncleanable knife block in use to store knives.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. PLASTIC FORKS.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. MILK @ 75°. CORRECTIVE ACTIONS TAKEN.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. EMPANADAS @ 75°. DISCARD BY 1500 HOURS.
- High Priority - Toxic substance/chemical stored by or with food. STAINLESS STEEL CLEANER STORED NEXT TO CONDIMENTS.
- 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. **Repeat Violation**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. PROPER COOLING AND THAWING PROCEDURES.
- Intermediate - Hot holding equipment incapable of 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 135 degrees Fahrenheit or hotter. EMPANADA CASE FRONT COUNTER. "TIME AS A PUBLIC HEALTH CONTROL" MAY BE USED. OBTAIN WRITTEN PLAN FROM OUR WEBSITE; COMPLETE, AND FOLLOW PLAN.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. CHICKEN @ 85°.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. CHICKEN @ 85°. PLACED UNCOVERED IN SHALLOW METAL PAN PLACED IN A FUNCTIONAL REACH IN COOLER. CORRECTIVE ACTIONS TAKEN. PLACED UNCOVERED IN A SHALLOW METAL PAN THEN PUT IN A FUNCTIONAL REACH IN COOLER. CORRECTIVE ACTIONS TAKEN.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. THIS VIOLATION MUST BE COMPLIED BY 7/5/14. CERTIFICATES MUST BE ORIGINALS. FAX A CURRENT COPY OF TRAINING TO MY ATTENTION AT 954-956-5699. PROVIDE. YOUR DBA AND LICENSE NUMBER
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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. PURSE.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Uncleanable knife block in use to store knives.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. PORK CHOPS HELD @ 94°.
- High Priority - Raw animal food not properly separated from ready-to-eat food. RTE HAME STORED IN CONTACT WITH RAW BACON.
- High Priority - Toxic substance/chemical improperly stored. INSECT SPRAY STORED ABOVE HAND WASH SINK.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. BRAKE FLUID STORED ABOVE CLEAN LINENS.
- Intermediate - Accumulation of food debris/grease on food-contact surface. KNIFE BLOCK.
- 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 probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. HAM; NOTHING DATED.
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/13/2013 | Routine - Food | Call Back - Complied |
- Critical - License expired within 30 days after expiration date. This violation must be corrected by 02/11/2013. **Warning**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Container in flour.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets. Throughout
- Critical - Observed uncovered food in holding unit/dry storage area. Salt in storage
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name. Flour in storage area.
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12/11/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. block with foods container
- Observed attached equipment soiled with accumulated dust. AC vents throughout
- Observed employee with ineffective hair restraint. female employee on front line
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad 45 degrees F in reach in cooler
- Observed single-service items stored on floor. takeout cups in kitchen areas
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed personal care item stored with food. employee purse on foods preparation table
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. plantfood , been 45 degrees F in reach in cooler Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. shells eggs in reach in cooler
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces , plantfood , chicken in reach in cooler
- Wet mop not hung to dry.
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination, applles.
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen.
- Observed gaskets with slimy/mold-like build-up, reach in cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, cheese in reach in cooler. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, kitchen.
- Observed single-service articles improperly stored, knives so handles all face the same way.
- Observed single-service articles stored without protection from contamination, utensils and coffee stirrers.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, beef and chicken pastries 60 degrees. Informed operater of Time As A Public Health Control.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reachin on line 60 dgrees repair man fixing at 2pm new part all items must be disposed of by 1200 noon
- Observed equipment in poor repair bottom rusty in reach in cooler.
- Observed equipment in poor repair reachin cooler inoperable converted to dry storage.
- Plumbing system in disrepair faucet on handwashing sink won't turn off
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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food protection during storage, preparation, display, service, transportation
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Critical. Water source safe, hot and cold under pressure
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7/2/2010 | 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. sliced lunch meat
- Critical. Observed raw animal food stored over ready-to-eat food. poultry over veggies Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed equipment in poor repair used for dry storage reachin cooler.
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair not operable used as storage.
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10/6/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food eggs. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed equipment in poor repair not operable used as storage.
- Observed ripped/worn tin foil used as shelf cover.
- Observed ripped/worn tin foil used as shelf cover in cooler.
- Critical. Observed expired Food Manager Certification.
- 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
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7/8/2009 | Routine - Food | Warning Issued |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/12/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/9/2008 | Routine - Food | Warning Issued |
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