- Basic - Food stored in dry storage area not covered. Place open bags of flour and dry rice in clean, covered containers.
- Basic - Nonfood-grade bags used in direct contact with food. Do not wrap frozen meats in plastic-grocery bags; use food-grade-rated "zip-lock" bags.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Clean the food splash from the inside surfaces of the refrigerators and freezer.
- 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. All employees must pass Food Safety Training within 60 days of hiring. Keep proof of completed training on the premises.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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10/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/23/2014 | Routine - Food | Call Back - Complied |
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. Remit $447, for renewal of the state license, to Tallahassee. Visit www.MyFloridaLicense.com to renew online. Your license number is 6350553. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided copy of the "Employee Restriction" handout.
- 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. Provided copy of the " Big Five" handout.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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3/7/2014 | Routine - Food | Warning Issued |
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employees must wash hands every time they change gloves.
- 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. Provided copy of the "Big Five" handout.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged. Discard any unserved portion at the end of seven days.
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12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/22/2013 | Routine - Food | Call Back - Complied |
- Intermediate - Food manager certification expired. Obtain Food Manager Certification by 13 October 2013. See Comment Section for testing-site phone numbers. **Warning**
- 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. Train employees in food safety by 13 October 2013. Keep proof of completed training on the premises. **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. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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8/13/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing. Replace the ceiling AC cover.
- Basic - Floor in disrepair. Repair the circular holes in the floor.
- Basic - Screen in door torn/in poor repair. Repair the torn door screens.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable gloves, when chopping vegetables.
- Intermediate - Handwash sink used for purposes other than hand washing. Do not store anything in the hand-washing sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the date they are originally repackaged.
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution of two capfuls bleach per gallon of water. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wash hands every time you change gloves. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash from the shelves inside the refrigerator.
- Observed reuse of single-service articles. Do not wrap foods in plastic-grocery bags; use foodgrade-rated storage bags.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label repackaged, refrigerated foods with the date they are repackaged .
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses. Corrected On Site.
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time they change gloves. Corrected On Site.
- Critical - Observed screen in door torn/in poor repair. Repair the torn screen in the trailer door.
- Observed single-service articles stored without protection from contamination. Store the styrofoam-takeout containers inverted, on the cookline.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rewrapped, refrigerated foods need to be labeled with the date tey are repackaged.
- Critical - Working containers of food removed from original container not identified by common name. Label squeeze bottles with the names of their contents.
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Wipe down the inside of the reach-in refrigerator.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer corn flour from an open bag to a clean, covered container.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods need to be marked with 7-day-date labels.
- Critical - Working containers of food removed from original container not identified by common name. Label squeeze bottles with the common names of their contents.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. Replace the missing-overhead light shield.
- 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. New employees must pass Food Safety Training within 60 days of hiring.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep refrigerated foods covered. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels.
- Critical - Working containers of food removed from original container not identified by common name. Label aqueeze bottles with the common names of their contents.
- Critical - Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed food debris accumulated on kitchen floor. Clean the food debris from the teailer floor. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable plastic gloves, when chopping vegetables. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Store styrofoam plates inverted, so as to protect the eating surface against possible contamination. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Do not leave flour in open bags; transfer the contents to clean, covered containers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels.
- Critical - Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with the common names of their contents.
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease. Clean the gase from the hood filters.
- Observed build-up of grease on nonfood-contact surface. Clean grease from the cookline equipment.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Clean food crumbs from the inside of the refrigerator.
- Observed single-service articles stored without protection from contamination. Store styrofoam plates inverted. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be matked with 7-day-date labels.
- Critical - Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
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4/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit./reachin across from cookline.
- 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 soiled reach-in cooler gaskets/refrigerator.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. / refrigerator.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue./reachin across from cookline.
- Observed single-service items stored on floor./ yellow to go trays.
- Critical. Handwash sink not accessible for employee use at all times./ cutting board across handsink.
- Critical. Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
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3/26/2010 | 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 interior of reach-in cooler soiled with accumulation of food residue./ reachin cooler and refrigerator.
- Critical. Observed handwash sink used for purposes other than handwashing./ food/ utensils in handsink Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Observed ceiling in disrepair./ above grill.
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12/10/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above./ meat on cookline.
- Observed nonfood-grade containers used for food storage./ cooked beef stored in t-shirt grocery bags inside of reachin next to pick-up window.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed handwash sink used for purposes other than handwashing./ dishes stored in handsink. Corrected On Site.
- Critical. Observed dead roaches on premises./ inside of storage unit for hotwater heater.
- Critical. Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Critical. Hotel and Restaurant license not properly displayed.
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8/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/29/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 2/27/2009 | Routine - Food | Warning Issued |
| No report available. | 12/30/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/14/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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