- No Violations Were Observed
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09/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Food stored in holding unit not covered. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site** **Warning**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site** **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
- 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. **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. **Corrected On-Site** **Warning**
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07/23/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of oven
- Basic - Gaskets/seals on holding unit in poor repair.
- 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.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- High Priority - Container of medicine improperly stored.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas 110°F, corrective action taken .
- 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 - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- 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.
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5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets with beef and other food items on the floor in the walk in cooler
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Over reach in coolers by the back door
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - Urinal not flushing/functioning properly.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.in the back of the restaurant
- 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. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing hands in the three compartment sink in the front **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing in food preparation room or area.front prep area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.hand sink next to three compartment sink
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Slicer blade soiled with old food debris.
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A)
- Basic - No handwashing sign provided at a hand sink used by food employees. Women's bathroom
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham and cheese sandwich
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas 121° f **Corrected On-Site**
- 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. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Packaged food subject to the entry of water stored in contact with ice or water.
- Basic - Stored food not covered in chest freezer.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer y not all products commercially packaged.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer y not all products commercially packaged.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Quat Strips for 3 Compartment sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Large bins storing food across from reach in seafood freezer.
- Observed ice scoop with handle in contact with ice. **Corrected On-Site**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.By front counter **Corrected On-Site**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Pork, beef and chicken in walkin cooler **Corrected On-Site**
- Observed single-service items stored on floor.Food containers in dry goods storage.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Walkin cooler
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/7/2012 | Routine - Food | Call Back - Complied |
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
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6/26/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ICE SCOOP
- Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- No mop sink or curbed cleaning facility provided.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Observed a nonfood-grade basting brush used in food.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises.STORAGE AREA
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.FREEZER BEEF NEXT TO CHICKEN BEEF NEXT TO BREAD
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.CHICKEN OVER BEEF WALK IN COOLER
- Critical - Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface.SHELF
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated grease.
- Critical - Outer openings not protected with self-closing doors.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.SANDDWICHEES IN WALK IN COOLER
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4/23/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.rice and pork from previous day
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.thawing beef under handsink
- Critical - Hotel and Restaurant license not properly displayed.current
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.walkin in shelving
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.rice and pork from day before ,fresh garlic and oil mix
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food.fish over vegies
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.beef over pork
- Critical - Observed unused opening in panel box unprotected. For reporting purposes only.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.beef empanadas
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed residue build-up on nonfood-contact surface.walkin shelfs
- Critical - Observed uncovered food in holding unit/dry storage area.walkin Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. Corrected On Site.
- 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.
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/11/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed raw animal food stored over ready-to-eat food.raw chicken over produce
- Critical. Observed food stored on floor.walkin
- Critical. Observed uncovered food in holding unit/dry storage area.walkin
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed rodent activity as evidenced by rodent droppings found.on shelf in backroom where clieling is exposed
- Critical. Outer openings not protected with self-closing doors.back door
- Observed hole in ceiling.exposed roof,droppings noted
- Wet mop not hung to dry.
- Critical. Observed an uncovered electrical box. For reporting purposes only.by back door
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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11/8/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor.soda
- Critical. Observed uncovered food in holding unit/dry storage area.freezer Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.soap in middle comp.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed live flies in kitchen.
- Ceiling tile missing.
- Observed ceiling in disrepair.
- Wet mop not hung to dry.
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6/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed food stored on floor.meat
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.raw wood shelf
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles improperly stored. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink.front
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions.front
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Wet mop not hung to dry.
- 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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11/5/2009 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
- Floors not maintained smooth and durable.by three compartment sink
- Observed wall soiled with accumulated grease.
- Ceiling not smooth and easily cleanable.hole
- Lights missing the proper shield, sleeve coatings or covers.
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8/24/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/24/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 3/11/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 1/26/2009 | Complaint Full | Administrative complaint recommended |
| No report available. | 12/15/2008 | Routine - Food | Warning Issued |
| No report available. | 10/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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