- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling in disrepair.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Drain cover(s) missing.
- Basic - Floor tiles missing.
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Handwash sink not accessible for employee use at all times.
- 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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7/11/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Plate stored inside cooked rice used to scoop rice out
- Basic - Build-up of grease on nonfood-contact surface. Shelves
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. By storage containers
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling in disrepair. Water stains throughout
- Basic - Ceiling tile missing.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Single service cup used to scoop out salt
- Basic - Floor area(s) covered with standing water.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Hole in wall.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soil residue build-up on nonfood-contact surface. Racks
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice inside reach in cooler at 60? f
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Eggs in top shelf inside reach in cooler
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handsink on cook line
- Intermediate - Handwash sink used for purposes other than handwashing. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Cook line
- 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. **Repeat Violation**
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.buckets
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.some have and some don't two have and five don't **Admin Complaint**
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.bread going out to customer
- Observed clean equipment stored on floor.buckets
- Critical - Observed employee dry hands on clothes/apron after washing.
- Critical - Observed employee eating while preparing food.cook on cook line
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands.with gloves **Corrected On-Site**
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food being cooled by nonapproved method.food covered not allowing to cool properly rice
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.cook line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.rice was found at 54?F rice was disgarded by owner
- Critical - Observed raw animal food stored over cooked food.raw fish over cooked rice
- Critical - Observed soil residue in storage containers.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.three compartment sink
- Critical - Observed toxic item stored by food.wd-40 next to seasoning
- Observed wall soiled with accumulated food debris.by three compartment sink
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. **Admin Complaint**
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Vacuum breaker mising at hose bibb.by dish machine
- Critical - Working containers of food removed from original container not identified by common name.
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12/7/2012 | Routine - Food | Administrative complaint recommended |
- Lights missing the proper shield, sleeve coatings or covers. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Observed ice scoop with handle in contact with ice. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in an improper manner.FISH OUT ON TABLE Repeat Violation.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
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6/14/2012 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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6/14/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 01B-14-1 Observed dented/rusted cans.
- Critical - Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical - Violation: 06-01-1 Observed potentially hazardous food thawed in an improper manner.
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW EGGS OVER RAW FISH
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEES NOT CHANGING gloves OR WASHING HANDS
- Violation: 13-03-1 Observed employee with no hair restraint. CHEF WITH FOOD MANAGER CERTIFICATION
- Violation: 14-30-1 Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. COOKED RICW STORAGE CONTAINER
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-12-1 Observed the use of an unclean thermometer.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 26-01-1 Observed take-home food container refilled with potentially hazardous food.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
- Violation: 37-02-1 Observed hole in wall.
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical - Violation: 53A-05-1 Person in charge failed to insure proper handwashing by employees.
- Critical - Violation: 53B-08-1 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.
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4/10/2012 | Routine - Food | Call Back - Extension given, pending |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. COOKED RICW STORAGE CONTAINER
- Critical - No conspicuously located thermometer in holding unit.
- 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.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEES NOT CHANGING gloves OR WASHING HANDS
- Observed employee with no hair restraint. CHEF WITH FOOD MANAGER CERTIFICATION
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed grease accumulated under cooking equipment.
- Observed hole in wall.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW EGGS OVER RAW FISH
- Observed take-home food container refilled with potentially hazardous food.
- Critical - Observed the use of an unclean thermometer.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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4/4/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical - Violation: 06-04-1 Observed potentially hazardous food thawed at room temperature.
- Critical - Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner.Fish market freezer
- Critical - Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.Gaps on backdoor
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11/3/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical - Violation: 06-04-1 Observed potentially hazardous food thawed at room temperature.
- Critical - Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 14-26-1 Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner.Fish market freezer
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.Gaps on backdoor
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-03-1 Observed wall in disrepair.Fish market prep area
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9/2/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Equipment or utensils not designed or constructed in a durable manner.Fish market freezer
- Floors not maintained smooth and durable.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Certification was show after FBI checklist was closed
- 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
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- 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.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed encrusted material on can opener.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sanitizing bucket other than an approved hand wash sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed raw animal food stored over cooked food. ln cooler
- Critical - Observed roach activity as evidenced by 6 live roaches found in kitchen
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Observed wall in disrepair.Fish market prep area
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Gaps on backdoor
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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8/31/2011 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed soiled wet wiping cloth in use with fresh solution. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed hole in wall.
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12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Floors not maintained smooth and durable.
- Lights missing the proper shield, sleeve coatings or covers.
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9/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Observed hole in wall. KITCHEN AREA.
- Wet mop not hung to dry.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.MR. VELOSO (EXPIRED MANAGER CERTIFICATE) .
- Critical. Observed expired Food Manager Certification.FOR OTHER MANAGERS. Repeat Violation.
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5/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SHELL EGG MIX (BATTER) AT 75F. KITCHEN TABLE. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. KITCHEN AND OVER DISHWASHING MACHINE.
- Floors not maintained smooth and durable. KITCHEN AREA.
- Observed food debris accumulated on kitchen floor. STORAGE AREA.
- Observed wall in disrepair. STORAGE AREA.
- Lights missing the proper shield, sleeve coatings or covers. DISHWASHING AREA AND FISH MARKET.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. ALFREDO VELOSO (EXPIRED CERTICATE ).
- Critical. Observed expired Food Manager Certification. FOR THE REST OF THE TEAM.
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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