- Basic - Food stored on floor.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board. **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 - Encrusted material on can opener blade.
- 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 some 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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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Onions
- Basic - In-use tongs stored on oven door handle.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Fish over soup **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Chicken RIC
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in not covered.Soup **Corrected On-Site**
- Basic - Kitchen prep condiment shelves with rust that has pitted the surface.
- Basic - RIC shelves with rust that has pitted the surface.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- 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.Bread
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Garlic/oil mixture
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Back reach-in cooler. **Corrected On-Site**
- Basic - Nonfood-grade bags used in direct contact with food. Asiago cheese in back reach-in cooler. **Corrected On-Site**
- 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. Salt
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Meat Tenderizer soiled with old food debris.
- Intermediate - Slicer blade soiled with old food debris.
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2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner.Rusted. Lid of box freezer. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions.Kitchen Corrected On Site.
- No mop/service sink installed/available at establishment. Repeat Violation.
- Critical - Observed buildup of soiled material on mixer head.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on tenderizer machine.
- Critical - Observed food stored on floor.Drinks and misc food items. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing.Kitchen
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.Reach-in coolers
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- COMMERCIALLY PROCESSED FOOD NOT PROPERLY DATE MARKED. CHEESE and HAM.
- FOOD UNCOVERED IN COOLER.
- Critical - MICORWAVE INTERIOR SOILED.
- Critical - OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS.
- Critical - OBSERVED CAN OPENER SOILED.
- Critical - OBSERVED CHEMICALS NOT PROPERLY STORED. (OVER 3 COMPARTMENT SINK).
- OBSERVED COOKED FOODS NOT PROPERLY DATE MARKED.
- OBSERVED CUTTING BOARD GROOVED/PITTED.
- OBSERVED EQUIPMENT IN POOR REPAIR (LID ON RACH IN FREEZER RUSTED).
- Critical - OBSERVED FOOD MANAGER CERTIFICATION EXPIRED.
- OBSERVED FOOD ON FLOOR (DRINKS).
- OBSERVED GARBAGE CAN LID OPEN.
- Critical - OBSERVED NO BACKFLOW ON HOSE BIB.
- OBSERVED NO MOP SINK INSTALLED.
- OBSERVED RAW FOODS STORED OVER COOKED FOOD. (RAW FISH OVER COOKED LASAGNE).
- Critical - OBSERVED REACH IN COOLER INTERIOR SOILED.
- OBSERVED RUSTED CAN.
- Critical - OBSERVED STORAGE CONTAINERS SOILED.
- OBSERVED TORN BAGS NOT PROPERLY SEALED.
- PREPARED and THEN FROZEN FOOD NOT PROPERLY DATE MARKED.
- Critical - REACH IN COOLER GASKETS SOILED.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed food stored on floor.Oil
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.K System
- 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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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Observed utensils stored in crevices between equipment.Knives/spatula
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed food stored on floor.Oil
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.Knives. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-service articles improperly stored.To go containers.
- 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.
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11/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- 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.
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6/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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