- Basic - 2 Dead roaches on premises.
- Basic - Build-up of food debris, grease, dust or dirt on nonfood-contact surface. Cooking equipment
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen.
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Under hood **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - Nonfood-grade garbage bags used in direct contact to store food.
- Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area.
- Basic - Toilet leaking. Women bathroom.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - License is expired and is more than 60 after expiration date.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- High Priority - Roach activity present as evidenced by 2 live roaches found.
- Intermediate - Food manager certification expired.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Women bathroom.
- 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.
- 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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2/24/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Food stored on floor. Kitchen/prep/storage areas
- Basic - Hole in ceiling. 2nd floor storage area.
- Basic - Large amount of unused equipment/supplies present.
- 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 units. Most units **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Unnecessary items on the premise.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Raw animal foods not properly separated from each other in holding unit. RI freezer
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements/big 5.
- Intermediate - Food manager certification expired.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Women''s
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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 - 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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11/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris/grease, dust or dirt on nonfood-contact surface. Cooking equipment
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Some pots and pans
- Basic - Dead roaches on premises. 4 back prep/storage area.
- Basic - Floor soiled/has accumulation of debris. Storage area and 2nd floor storage area. **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor. **Repeat Violation**
- Basic - Food stored on floor. Kitchen/prep/storage areas
- Basic - Hole in ceiling. 2nd floor storage area.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Large amount of unused equipment/supplies present.
- 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 units. Most units **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. frozen chicken **Corrected On-Site**
- Basic - Storage area not maintained clean and organized.
- Basic - Unnecessary items on the premise.
- Basic - Wall soiled with accumulated dust. 2nd floor storage area.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Less than 4 hours, rice,beans
- High Priority - Raw animal foods not properly separated from each other in holding unit. RI freezer
- High Priority - Roach activity present as evidenced by 6 live roaches found. Back prep/storage, women's bathroom and cooking area.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements/big 5.
- Intermediate - Food manager certification expired.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Women's
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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 - 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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11/25/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in kitchen. Corn flour by cook line.
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food not stored at least 6 inches off of the floor. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Raw animal food stored above unwashed produce.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dry rodent droppings present.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs 79f degrees.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- 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. MUST GET OTHER 2 EMPLOYEES TRAINED (CARDS) AFTER 30 DAYS OF EMPLOYMENT. This violation must be corrected by : 01/15/2013.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COFFEE AT PREPARATION AREAS.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED PLANT FOODS AT PREPARATION AREA (81F DEGREES).
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed rodent activity as evidenced by dry rodent droppings found at opening next to stairs.
- Critical - Observed the accumulation of dead or trapped insects (ROACHES) in control devices.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. AT RESTROOMS.
- No copy of latest inspection report.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. AT REACH IN COOLER.
- Critical - Observed raw animal food stored over ready-to-eat food. AT REACH IN COOLER. BEEF OVER CUT AND WASHED VEGETABLES.
- Critical - Observed uncovered food in holding unit/dry storage area. AT REACH IN COOLERS.
- Critical - Observed unlabeled spray bottle. AT FRONT COUNTER (BLUE CHEMICAL ).
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. POTENTIALLY HAZARDOUS FOODS COOKED AT REACH IN COOLER.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. MEN'S RESTROOM .
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Observed floor and wall junctures not coved. BACK KITCHEN (CORNER),
- Observed grease accumulated under cooking equipment.
- Observed nonfood-grade containers used for food storage. FOOD STORED IN BLACK BAG (LINER).
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF (63F DEGREES) AT 3 COMPARTMENT SINK. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. AT REACH IN FREEZER (MEATS REPACKED BY ESTABLISHMENT ).
- Observed wall in disrepair at kitchen by handwashing sink.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. EGG FLAT BY GRILL (75F DEGREES).NO TIME LABEL ON EGG FLAT.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS AT REACH IN COOLER. (BLACK BEANS). NOT LABEL.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. EGG FLAT BY GRILL.
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- 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.EXPIRED ( VENCIDO) OCTOBER 2010.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. BOILED MILK LET GET AMBIENT TEMPERATURE AFTER BOILED.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food. REACH IN COOLER (SEE PICTURE FOR STORAGE ORDER.
- Critical. Observed food stored on floor. FOOD AT KITCHEN SHELVES .
- Critical. Observed cloth used as a food-contact surface. IN TORTILLA MAKING . ALSO READY TO EAT ONES COVERED WITH A TOWEL.
- Observed in-use utensil not stored in clean water at or above 135 degrees Fahrenheit. EGG PLATE AND HANDMIXER .
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed nonfood-grade containers used for food storage. BLACK LINER (PLASTIC) FROM BLACK GARBAGE BAGS USED FOR TORTILLAS TAPPING. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Observed single-service items stored on floor. UPPER LEVEL.
- Critical. Observed handwash sink used for purposes other than handwashing. METAL UTENSILS INSIDE.
- Observed food debris accumulated on kitchen floor.
- Observed wall in disrepair. UNDER HANDSINK IN KITCHEN .
- Observed wall soiled with accumulated grease. KITCHEN AND UPPER STORAGE.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. BY COOKLINE.
- No copy of latest inspection report.
- 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 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed food stored on floor.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food. beef and eggs over vegetable in reachin cooler
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed dead roaches on premises. one dead roach on floor by drinks
- Observed hole in wall. behind drinks in kitchen
- Observed wall soiled with accumulated food debris. door of kitchen
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7/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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