- No Violations Were Observed
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5/22/2014 | Routine - Food | Call Back - Complied |
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. The license expired on 4/1/14 a renewal fee of 373.00 is due. Failure to renew the license may result in administrative actions **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Flan 47. Cheese cake 51. Flan 51. In the dessert reach in cooler at the front counter
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. At the dessert reach in cooler
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The merengue card at the dessert reach in cooler did not state it contained raw eggs **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the bakery **Corrected On-Site**
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5/20/2014 | Routine - Food | Warning Issued |
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. On the cook line
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Talking on the phone then proceeded to attend to a customer at the front counter
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For guava (in house) and cream cheese pastry items at the hot display case at the front counter
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Both restrooms
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. A splash guard is required to the hand sin in the bar
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gap on the side of the door closest the walk in cooler
- Exit door locked. A unmarked button is adjacent the exit door, purpose is to unlock the emergency lock. For reporting purposes only.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Empanadas, cheese sticks at the front counter
- 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. Milk in the kitchen
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Sandwiches in the reach in cooler **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At the bar
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Baker touched bakery buns with bare hands
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dessert 45. 45 in the reach in cooler at the front counter.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potato balls 122, fried cheese 122. In the hot box at the front counter
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands at the three compartment sink **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. When the employee at the bakery places a tray on the hand sink **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. At the start of the inspection a certified food manager was not available
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For hot foods at the front counter
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Cheese 48 at the prep table on the cook line **Corrected On-Site**
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6/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. Mixer parts stored on the floor in the bakery dept **Corrected On-Site**
- Basic - Heat lamp bulb not shielded or coated. Hot box at the front counter
- Basic - Large amount of unused equipment/supplies present. Excess equipment not in use at the front counter and in the Bakery Dept.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm in the kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 69. Cheese 68. Chorizo 68 all in small dispenser sitting on the prep table in the kitchen. Insufficient ice and water used to set up the dispenser.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Renelleno ham 115. Beef pastry 120 in the hot box at the front counter
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See 3a in the kitchen from this morning
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Small black rice cooker in the kitchen is soiled
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. off by 20 f degrees in the walk in cooler, discarded
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The display reach in cooler at the front counter is in op do not use unit for the safe storage of temperature controlled foods until certain it is capable of maintaining temps of 41 f degrees or below
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. brroken in the display reach in cooler at the front counter
- Critical - No conspicuously located thermometer in holding unit. three door storage reach in cooler in the bakery dept
- Critical - Observed food being cooled by nonapproved method. beef 46, 47 f degrees, covered tightly, in the reach in cooler on the cookline. corrective action, placed on seet pan, 1 level, moved to the walk in freezer. rechecked temps of 41 f degrees or below Corrected On Site.
- Observed old labels stuck to food containers after cleaning. employee failed to change out label when new item added to the container. (beef dated 9.26) Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese cake 47, flan 45 f degrees in the display reach in cooler at the front counter .
- Observed residue build-up on nonfood-contact surface. The coils to the display reach in cooler at the front counter
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 201 ppm chlorine at the three compartment sink in the bakery dept. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. sitting oh the prep table in the bakery dept Corrected On Site.
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9/28/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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