- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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08/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Case/container/bag of food stored on floor in dry storage area.Drinks bottles.
- Basic - Fan cover in RIC cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- 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.Chicken.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of RIF cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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 - No soap provided at handwash sink.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.beef on top of pork
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5/14/2014 | Routine - Food | Warning Issued |
- Basic - Ripped/worn tin foil used as food-contact shelf cover.the one in front of the steam table
- Basic - Single-service articles not stored at least 6 inches above the floor.plastic to go plates **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface.shelf
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- 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 - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.in hot holding unit that has fried chicken
- 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 - Employee rinsed utensil in handwash sink.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
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10/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair reach in cooler door broken glass
- Critical - Violation: 16-04-1 No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
- Violation: 25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.and front line
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 37-07-1 Observed wall soiled with accumulated dust.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Critical - Violation: 53A-18-1 Person in charge failed to insure employees are properly sanitizing equipment.
- Critical - Violation: 53B-08-1 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.
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8/14/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reach in cooler that has pork
- Equipment and utensils not properly air-dried.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed food debris accumulated on kitchen floor.and front line
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-contact equipment in poor repair reach in cooler door broken glass
- Observed ripped/worn tin foil and cardboard used as shelf cover.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored in food preparation area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated dust.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet mop not hung to dry.
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8/13/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED COOKED FOOD IN RIC ABOVE 41 DEGREES.
- Critical - Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. OBSERVED PREP TABLE SOILED
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED POTS AND FOODS BEING WASH IN HAND WASH SINK. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVEC COOKED MEATS IN RIC ABOVE 41 DEGREES.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WIPPING CLOTH ON TABLE.
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2/21/2012 | 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 - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED TURKEY AT 45 DEGREES AND PORK AT 47 DEGREES. Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found. OBSERVED DEAD ROACHES IN PREMISES. ORKIN HAS BEEN WORKING. OPERATOR SHOWED COPY OF ORKIN SERVICES.
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7/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated dust.
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK AT 52 DEGREES.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
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8/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.TURKEY AT 45 DEGREE, BEEF AT 47 DEGREE.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Handwash sink not accessible for employee use at all times.
- Observed food debris accumulated on kitchen floor.
- 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 This violation must be corrected by : 7-7-10. Corrected On Site.
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5/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 53 degrees pork 58 degrees
- Critical. Observed employee changing gloves without washing hands.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Cold water not provided/shut off at employee handwash sink.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
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10/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/5/2009 | Routine - Food | Inspection Completed - No Further Action |
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