- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Intermediate - Cold water not provided/shut off at employee handwash sink.
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed packaged food not labeled as specified by law.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.gallons used for the storage of juices
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.sausage,chiken ,pork
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification. LOST CERTIFICATION AS PER MANAGER
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Water pressure lacking at fixtures that require the use of water.
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6/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- 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 cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of microwave soiled.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.fish
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Water pressure lacking at fixtures that require the use of water.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Manager lacking proof of Food Manager Certification.
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7/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
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9/18/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food/ice received from unapproved source. juice
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee improperly washing hands. no hot water
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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7/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/5/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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