- Basic - Dusty ceiling tiles and/or air conditioning vent covers throughout.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items, drink in walkin cooler.
- Basic - Employee with no beard guard/restraint while engaging in food preparation, cook.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored in holding unit not covered, oxtails in walkin cooler.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps in food storage area.
- 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, white sugar and flour. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit at the frontline.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours, cooked beans 86° - 71° (operator said beans have been cooling since 11:00 AM, now 5 Hours later). Corrective action taken, operator place shallow metal pans and place in freezer. (After 40 mins 68°).
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, coleslaw in reachin cooler by frontline.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Operator take corrective action by adjusting temperature unit.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection, beans in large pot covered in walkin cooler 71° after 5 hours as per Operator.
- 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 cooled in quantity deeper than 4 inches, cooked beans.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling, pisgtail.
- Intermediate - Torn packages/bags of food exposing the contents to contamination, bag with salt.
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/25/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, bag of cabbage and boxes of bananas.
- Basic - Cove molding at floor/wall juncture broken/missing, by/ under 3 compartment sink.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Floor area(s) covered with standing water, by walk in cooler.
- Basic - Food stored in dry storage area not covered, cooking oil in pot under prep table not covered.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, by stove.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Basic - Wall in disrepair, in employee restroom.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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 failed to wash hands before putting on gloves to work with food.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment, TAT roach and ant spray.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection, beans in large pot covered with beans cooked last night at 58°F, in walk in cooler.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can, by 3 compartment sink.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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. Certificates are copies, advised operator to provide original certificates. **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, carrot , soursop juice prepared on site no date indicated on bottles, in reach cooler in dining room self service.
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, pumpkin.
- Basic - Cove molding at floor/wall juncture broken/missing and tiles under 3 compartment sink.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, salt.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door in kitchen.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall in disrepair, by handwash sink in rear prep area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, chicken in walk in cooler.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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10/9/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, pumpkin.
- Basic - Cove molding at floor/wall juncture broken/missing and tiles under 3 compartment sink.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, salt.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door in kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, chicken.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall in disrepair, by handwash sink in rear prep area.
- High Priority - Rodent activity present as evidenced by rodent droppings found 30 plus fresh and dried in dry storage behind ones of single service articles.unable to separate fresh from dried droppings **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, chicken in walk in cooler.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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10/8/2013 | Routine - Food | Emergency order recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Produce
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots in storage
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Coconut water in reach in cooler
- Basic - Floor tiles missing.in walk in cooler
- Basic - Stored food not covered in walk-in cooler. Kernel corn
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Raw animal food stored over cooked food. Chicken over cook beans in Walsh in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef in walk in cooler
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Exceed 400 ppm **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cook been
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. CFM unable to distinguish between hot and cold holding temps
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beans 48 walk in cooler cooked overnight did not go down by end of inspection. Operator discarded at will. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Restroom
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. use of non shallow pots to cool beans Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door
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9/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed cutting board grooved/pitted and no longer cleanable. replaced with new cutting board Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. brown beans in a non shallow pan
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over fish Corrected On Site.
- Observed residue build-up on nonfood-contact surface. shelves for equipment storage back area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Gave time as public health control. liver and plant food. operator discarded the items were breakfast items Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. sugar container Corrected On Site.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. restroom
- Observed attached equipment soiled with accumulated dust. hood filters
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. oxtails on holding shelf, placed on stove gave operator time in leu of temp form Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beans, chicken Repeat Violation.
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1/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Outer openings protected from insects, rodent proof
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Storage/handling of clean equipment, utensils
- Critical - Toxic items labeled and used properly
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food maintained at proper temperatures
- Critical - Food maintained at proper temperatures
- Critical - Food protection
- Critical - Original container: properly labeled, date marking
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical - Presence of insects/rodents. Animals prohibited
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7/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.when fan is on it pulls up one filter .
- Observed build-up of grease on nonfood-contact surface.hood
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.opening at bottom of rear door.
- Observed attached equipment soiled with accumulated grease.hoodfilters .
- No suitable facilities provided to store employee clothing and other possessions.clothing stored with equipment Corrected On Site.
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11/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in hot holding unit.[patty holder]
- Critical. Observed food stored on floor.w/cooler
- Equipment or utensils not designed or constructed in a durable manner.cardboard in freezer
- Lights missing the proper shield, sleeve coatings or covers.endcaps missing.[prep area].
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.patty holder.
- Equipment or utensils not designed or constructed in a durable manner.cardboard in refrig.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Hand sink missing in food preparation room or area.rear prep area.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.rear doors.
- No suitable facilities provided to store employee clothing and other possessions.clothes by utensils .
- Observed improper storage of maintenance tools that interferes with cleaning.brooms by utensils . Corrected On Site.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Corrected On Site.
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3/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Non-food contact surfaces clean
- Critical. Outer openings protected from insects, rodent proof
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Exiting system - adequate, good repair
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7/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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