- No Violations Were Observed
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07/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phones, wallet on top of microwave. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Holes in walls , in the storage room. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot box: chicken 120°F. Beef 123°F **Warning**
- High Priority - Rodent activity present as evidenced by 20+ dried rodent droppings found in a storage room about 8 feet from the kitchen. **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. Provided. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Ladies rest room **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. Cold. **Warning**
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07/18/2014 | Routine - Food | Warning Issued |
- 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. Bottles.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Kitchen.
- 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. Big 5
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Operator using raw eggs in house dressing for salads. Must place house dressing on the menu, and state the dressing is made with raw eggs.
- 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.
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris. Kitchen.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over cooked beans.
- High Priority - Roach excrement and/or droppings present. Walls and shelf in kitchen.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Ladies room.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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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7/12/2013 | Routine - Food | Warning Issued |
- Basic - No copy of latest inspection report available.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- 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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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. Corrected On Site.
- Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Observed hole in wall.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-03-1 Observed employee with no hair restraint.
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4/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed an employee with long fingernails working with exposed food.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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1/19/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/27/2010 | Routine - Food | Call Back - Complied |
- 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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7/12/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 7/5/10.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over cooked food.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7/5/10.
- 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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5/5/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 37-02-1 Observed hole in wall.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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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1/15/2010 | Food-Licensing Inspection | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No conspicuously located thermometer in holding unit.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- No mop sink or curbed cleaning facility provided.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed buildup of slime in the interior of ice machine.
- Faucet/handle missing at plumbing fixture.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.
- Floors not maintained smooth and durable.
- Observed hole in wall.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic item stored by food.
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only.
- No plan review submitted and renovations in progress.
- 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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1/6/2010 | Food-Licensing Inspection | Warning Issued |
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