- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under microwave.
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In employee bathroom.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Orange juice machine.
- Intermediate - Soil residue in food storage containers.
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10/30/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under microwave.
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No hot running water at mop sink.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Wiping cloth used to line food-contact shelves.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In employee bathroom.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Orange juice machine.
- Intermediate - Soil residue in food storage containers.
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09/10/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under microwave.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Three compartment sink.
- Basic - Food stored on floor.
- Basic - Food-contact surface not smooth and easily cleanable. Oven mitts.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No hot running water at mop sink.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Utensils in poor condition. Basting brush handle broken.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Wiping cloth used to line food-contact shelves.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw pork right beside cured bacon.
- High Priority - Operator unable to provide invoice to verify the source of the food. Fish heads.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce found at 57°, cut tomatoes at 52°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. To stones found at 72°, arepas found at 72°, soup found at 121° and rice found at 116°.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Handwash sink not accessible for employee use at all times. In employee bathroom.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In employee bathroom.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Orange juice machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Probe thermometer not within the intended measuring range of use.
- 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.
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09/09/2014 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated dust.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Equipment in poor repair.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- 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.
- 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 - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored.cutting board on the floor
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Soil residue build-up on nonfood-contact surface.extiguisher of hood with grease.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
- 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 - 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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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease on nonfood-contact surface.beetween equipment
- Basic - Cardboard used to line nonfood-contact shelves. In ric
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Ceiling soiled with accumulated grease.
- 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 - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Interior of refrigerator in disrepair/has exposed insulation.freezer black
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.r I c
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- 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 - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.chicken next to pork bottom shelf in black cooler next to cooking line
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.cooks
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.peppers
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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. **Repeat Violation**
- 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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4/30/2013 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwash sink not accessible for employee use at all times.ubstructed by prep table
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.under prep table
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before putting on gloves
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed potentially hazardous food thawed at room temperature. beef ribs
- Critical - Observed toxic item stored in food preparation area.over disharea
- Critical - Raw animal food not properly separated from ready-to-eat food.RAW CHIKEN NEXT TO COOKED CHICKEN
- Critical - Working containers of food removed from original container not identified by common name.SQUEEZE BOTTLES
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. BLOCKED BY CART Corrected On Site.
- Critical - Observed employee improperly washing hands. WASHING HANDS WITH GLOVES ON Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. COOKED SHREDDED BEEF, RAW BEEF, SAUSAGES Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. SALT
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Observed employee with no hair restraint.
- Critical - Observed food with mold-like growth. PEPPER Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. SAUSAGES, BEEF.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CORRECTIVE ACTION TAKEN
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/22/2011 | 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.
- Critical - Observed food being cooled by nonapproved method. Corrected On Site.
- Critical - Observed food with mold-like growth. PEPPER AND TOMATOES Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. BEEF CHUCKS Corrected On Site.
- Observed reuse of single-service articles. Corrected On Site.
- 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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2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- 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. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. BEANS @ 46F, COOKED ON SATURDAY Corrected On Site. DISCARDED
- Critical. Observed raw animal food stored over cooked food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed hole in wall. BY REACH_IN COOLER
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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10/4/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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