- Basic - Floors not constructed to be easily cleanable. Between kitchen and front of the house
- Basic - Hole in wall. Behind RIF front of the house.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
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09/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Container of food product in storage closet.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floors not constructed to be easily cleanable. Between kitchen and front of the house
- Basic - Hole in wall. Behind RIF front of the house.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of reach-in freezer in disrepair/has exposed insulation.
- Basic - Multi-prong electrical outlet front counter area soiled with accumulated food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork tenderloin and chicken **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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 - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Arepa's 90°f.. Put in RIC
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
- 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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07/25/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean equipment stored on floor.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Hole in wall.
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - Storage area not maintained clean and organized.
- Basic - Unnecessary items on the premise.
- Basic - Wall soiled with accumulated grease.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Buildup of soiled material on racks in the reach-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. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Food manager certification expired.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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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2/7/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Food stored on floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food manager certification expired.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Slicer blade guard soiled with old food debris.
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs for less than 4 hours
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer ' not all products commercially packaged. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Front counter **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. **Corrected On-Site**
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. 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.
- Observed equipment in poor repair. REACH IN FREEZER
- Observed nonfood-grade containers used for food storage. PLASTIC BAGS
- 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. REACH IN FREEZER
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. EMPANADAS
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7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Repeat Violation. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
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4/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical - Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 30-02-1 Vacuum breaker missing at hose bibb.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Violation: 53B-08-1 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 This violation must be corrected by : 10/29/2011.
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11/14/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- 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 This violation must be corrected by : 10/29/2011.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical - Vacuum breaker missing at hose bibb.
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8/29/2011 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-29-1 Observed mop/service sink in disrepair.
- Violation: 42-11-1 Observed unnecessary items on the premise.
- Critical. Violation: 53B-08-1 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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12/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. FOOD MOVED TO COOLER THAT MAINTAINS ADEQUATE TEMPERATURE
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 12/17/2010.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Observed mop/service sink in disrepair.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed unnecessary items on the premise.
- Critical. Manager lacking proof of 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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12/16/2010 | Routine - Food | Warning Issued |
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