- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Clean equipment stored on floor. Clean rice cookers
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Handwashing sink.
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Basic - Food stored on floor. Case of tomatoes **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Toaster oven
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At reach in cooler
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store roast beef inside reach in cooler
- Basic - Paper towel used as liner for food container.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm, chlorine Cos 100 ppm, chlorine **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**
- High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Fruit flies
- High Priority - Operator unable to provide invoice to verify the source of the food. See stop sale. For empanadas, croquettes. Operator had an incomplete invoice. There was no location provided where products were purchased. Operator discarded products.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken wrap 55 f (operator transferred product to reach in cooler to rapid cool., raw chicken 47 f inside reach in cooler-product transferred to another unit..
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Chicken croquettes 104 f, empanadas 120 f, . Operator discarded products. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over washed cut leafy greens
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee storing items inside hand sink. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on drainboards or equivalent. Rust on drainboards
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Scoop.
- Basic - Clean utensils stored between equipment and wall. Tongs **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phones
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ham croquettes 106-122 f (30 min)
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- 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 - 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. Ham, turkey
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at 3 CS. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Toaster oven
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets.
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9/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in dry storage area. Chips,
- Basic - Case/container/bag of food stored on floor in kitchen. Container with lettuce **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Hanging on top of hand sink
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Floors not maintained smooth and durable. Some linoleum tiles lifted
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Single-service items stored on floor. Containers on dry storage
- Basic - Soiled reach-in cooler gaskets.
- Basic - Uncovered food stored near sink exposed to splash. Unwashed lettuce next to 3 CS while person is washing utensils
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Utensils washed but not sanitized **Corrected On-Site**
- High Priority - Live flies in kitchen. Fruit flies in kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham at 74 f, operator transfer product to refrigerator for rapid cooling, empanadas at 74 f
- High Priority - Stop Sale issued due to food originating from an unapproved source. 16 empanadas containing chicken, ham and cheese, and chicken
- High Priority - Toxic substance/chemical stored by or with single-service items. Bottle of oil on top of single service containers
- 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 - 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. Ham
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna salad
- 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.
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7/22/2013 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.(pastry box in front)
- High Priority - Live, small flying insects in food storage area. (Fruit flies)
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(empanadas /croquettes 119 degrees ) **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions.[post health policy]
- Observed gaskets/seals on cold holding unit in poor repair.[reachin cooler]
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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4/18/2012 | 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. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.OVEN
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Working containers of food removed from original container not identified by common name.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Observed utensils stored in crevices between equipment.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food stored on floor.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed employee wash hands with no soap.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Observed utensils stored in crevices between equipment.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed food debris accumulated on kitchen floor.
- Lights missing the proper shield, sleeve coatings or covers.
- 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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8/13/2010 | Routine - Food | Warning Issued |
- Observed residue build-up on nonfood-contact surface.
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4/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/20/2009.
- 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. 60 days This violation must be corrected by : 12/20/2009.
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10/20/2009 | Routine - Food | Warning Issued |
| No report available. | 5/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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