- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Food stored on floor. Plastic container of beef on walkin freezer floor. Placed a crate under beef, **Corrected On-Site**
- Basic - No conspicuously located thermometer in patty hot hold on counter.
- Basic - Stored food not covered in walk-in freezer. Whole fish, covered, **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline, placed in bucket, **Corrected On-Site**
- 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.
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10/21/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/10/2014 | Routine - Food | Call Back - Complied |
- 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. 0 ppm. do not use Dishmachine until repaired. Use 3 compartment sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot hold,2 shelf, front counter with plantations 130°, salt fish fritter 109°, reheated to 165° and placed in steam table at 135°; corrective action taken. **temps now at 167-171°, Warning** **Repeat Violation** **Warning**
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Hot hold 2 shelf, sitting on front counter at 109-130°, **Repeat Violation** **Warning**
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10/03/2014 | Routine - Food | Call Back - Extension given, pending |
- 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. 0 ppm. do not use Dishmachine until repaired. Use 3 compartment sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot hold,2 shelf, front counter with plantations 130°, salt fish fritter 109°, reheated to 165° and placed in steam table at 135°; corrective action taken. **temps now at 167-171°, Warning** **Repeat Violation** **Warning**
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Hot hold 2 shelf, sitting on front counter at 109-130°, **Repeat Violation** **Warning**
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08/01/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured. **moved tank into corner, Corrected On-Site** **Corrected On-Site** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm, 100 ppm, front counter, **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. 47° fresh garlic in 3 door cooler, cookline; discarded. **Warning**
- 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. 0 ppm. do not use Dishmachine until repaired. Use 3 compartment sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Marinated chicken 53° in walkin, excessive am opening, opened adjoining walkin freezer to bring down temperature to 41°, corrective action taken. Corrective action taken..Suggest air curtains to hold cold air inside. Temperature now at 43°, Warning** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot hold,2 shelf, front counter with plantations 130°, salt fish fritter 109°, reheated to 165° and placed in steam table at 135°; corrective action taken. **temps now at 167-171°, Warning** **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Fresh garlic at 47° in 3 door cooler at cookline. **Warning**
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Hot hold 2 shelf, sitting on front counter at 109-130°, **Repeat Violation** **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 3 door cooler at cookline at 47°. **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 53° marinated chicken in walkin moved to walkin freezer. **Warning**
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07/31/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing. Next to men's room area.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items, purse, keys with plastic ware, front counter, moved to separate area. **Corrected On-Site**
- Basic - Equipment in poor repair. Hot hold 2 shelf, GLO RAY at 119°, front counter.
- Basic - Floor tiles missing. Under kitchen back door.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door" **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair, cookline.
- Basic - Wall soiled with accumulated food debris.walls by back exit door.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit, 55° butter cups in walkin moved to walkin in freezer. Just had a delivery while I was here. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 129°, boiled bananas 130°put more hot water in steam; 138°. Fritters 112° front counter, placed back in oven @ 170° **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over butter in walkin freezer.
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility in disrepair, under renovation, men's room.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface, in 3 compartment sink.
- Basic - Exterior door has a gap at the threshold that opens to the outside, back door where flour is stord.
- Basic - Food stored on floor, chicken box in walkin freezer.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. kitchen. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. 3 compartment sink area. **Corrected On-Site**
- Basic - Plumbing system in disrepair, drain to handsink in 3 compartment area clogged, overflowing on floor.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.200 ppm, 100 ppm **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit, 63° placed on time for 4 hours then discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 114°, reheating to 165°, then hot held. 174° steam in kitchen. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, bananas 114° , moving to 4 hour time, then discarding. holding unit is turned around and not heating probably due to letting out heat, no doors.
- Intermediate - Handwash sink used for purposes other than handwashing. Placing wipe cloths inside handsink, front counter. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink, ladies room, kitchen, 80° 116°
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, pots. **Repeat Violation**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface, 3 compartment sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, cookline.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Bananas 90?, front counter, hot hold.reheat 165?, back in hot hold 135? **Repeat Violation**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-walkin@45-47 degrees. 24 hour callback required. Repeat Violation.
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect-cutting vegetables -cookline. Corrected On Site.
- Violation: 10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit-spoons in water-cookline. Corrected On Site.
- Critical - Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for manual warewashing-0ppm-wiping cloth
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets-front counter -3-door black cooler.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Violation: 24-08-1 Equipment and utensils not properly air-dried-wet nesting.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory-mens and ladies Repeat Violation. Corrected On Site.
- Critical - Violation: 32-22-1 Observed objectionable odors in bathroom-ladies room
- Violation: 42-03-1 Wet mop not hung to dry.
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9/26/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing-0ppm-wiping cloth
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-walkin@45-47 degrees. 24 hour callback required. Repeat Violation.
- Equipment and utensils not properly air-dried-wet nesting.
- Critical - Handwashing cleanser lacking at handwashing lavatory-mens and ladies Repeat Violation. 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-cutting vegetables -cookline. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit-spoons in water-cookline. Corrected On Site.
- Critical - Observed objectionable odors in bathroom-ladies room
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--walkin cooler@ 47 degrees; discarded cooked food, moved raw to freezer. --24 hour callback required. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets-front counter -3-door black cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation-plantains front counter Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-cooked food in walkin. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)-walkin cooler@45-47 degrees; see stop sale notice.
- Wet mop not hung to dry.
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9/25/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, poultry, seafood in the walk in cooler. raw food was moved to the walk in freezer, cooked food was discarded. Observed potentially hazardous food and non potentially hazardous food at 50 degrees in the walk in cooler. PHF was moved to the freezer. 05/02/12
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. plantains at the cookline. Corrected On Site. reheated. Repeat Violation. Observed rice at 123 degrees fahrenheit , onions at 94 degrees fahrenheit, fish at the steam table at 94 degrees fahrenheit. Food was reheated. 05/02/12
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler. Repeat Violation. no PHF inside this unit. 05/02/12
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. Observed PHF at 50 degrees fahrenheit in the walk in cooler. food was moved to the walk in freezer.
- Violation: 14-39-1 Observed dispensing equipment that allows contamination, no handled cup / bowl inside a food container, beans. Corrected On Site. Repeat Violation.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quaternary test strips needed for the 3 compartment sink.
- 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. Repeat Violation.
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5/2/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Equipment food-contact surfaces and utensils not sanitized. 3 compartment sink. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. throughout premises. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quaternary test strips needed for the 3 compartment sink.
- 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. Repeat Violation.
- Observed cardboard box used as garbage container. front counter.
- Observed dispensing equipment that allows contamination, no handled cup / bowl inside a food container, beans. Corrected On Site. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cookline.
- Critical - Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. ambient temperature, 115 to 105 degrees fahrenheit in 1h. moved to the walk in freezer. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. sanitizer bucket inside front counter handsink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, poultry, seafood in the walk in cooler. raw food was moved to the walk in freezer, cooked food was discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice in the cookline reach in cooler, discarded. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. plantains at the cookline. Corrected On Site. reheated. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. plantains at the front counter. explained time control. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. fish, cow foot, batter in the walk in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb. cookline, mop sink. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline.
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5/1/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline fliptop reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. according to mgr for produce only.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. display case. operator turned the unit hotter.
- 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.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. plywood shelf in warewashing area.
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Observed dispensing equipment that allows contamination. no handhandled cup/bowl inside a sugar container. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs in the cookline fliptop reach in cooler. Corrected On Site. moved to the walk in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef patties at the front counter display case. less than 4h out of temperature according to mgr. explained time control procedure.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried chicken at the steam table. Corrected On Site. reheated.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sauces, jerk chicken at the cookline. Corrected On Site. reheated.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. seafood, fish cake at the front counter. explained time control procedure.
- Critical - Stem type thermometer not within the intended measuring range of use. no thermometer for cold food.
- Critical - Vacuum breaker mising at hose bibb. cookline.
- Critical - Vacuum breaker mising at hose bibb. mop sink, splitted line.
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2/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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