- No Violations Were Observed
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08/27/2014 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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5/27/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Floor area(s) covered with standing water.
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen and dry storage.
- Basic - Food storage container/container lid cracked or broken. Used for beans
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Hood filters in disrepair.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Missing drain plug at dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Open dumpster lid.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. 115°F in kitchen.
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *Fish 120°F, *ground salt fish 115°F, *conch 110°F **Admin Complaint** **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb.
- 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 with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Intermediate - Handwash sink missing in food preparation room or area. **Admin Complaint** **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- 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.
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4/17/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Equipment in poor repair. Reach in cooler in back room not maintaining 41 or below. Still not working but does not have any food for customers stored in it.
- Basic - Grease accumulated under cooking equipment.
- Basic - Walls soiled with accumulated grease. Kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. On 10/21/13 Plant food 99F at steam table. On 1/17/14 at Pig feet 125°F, turkey 124°F, plantains 115°F, plant food 125°F
- Intermediate - Accumulation of food debris/grease on food-contact surface. Ovens.
- 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 - Hot water not provided/shut off at employee handwash sink. In first room, before kitchen
- Intermediate - No handwash sink for employees. Kitchen. **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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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1/17/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Mop sink area, walls, floor.
- Basic - Equipment in poor repair. Reach in cooler in back room not maintaining 41° or below.
- Basic - Food debris/dust/grease/soil residue on exterior of oven. All
- Basic - Food stored on floor. Meat in bucket
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soil residue build-up on nonfood-contact surface. Outside of both reach in coolers in the rear, next to employee rest room
- Basic - Walls soiled with accumulated grease. Kitchen.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plant food 99°F at steam table.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Ovens.
- 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 - Hot water not provided/shut off at employee handwash sink. In first room, before kitchen
- Intermediate - No handwash sink for employees. Kitchen. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All
- Intermediate - No soap provided at handwash sink. All
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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. **Warning**
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10/21/2013 | Routine - Food | Warning Issued |
- Basic - Grease accumulated under cooking equipment. Kitchen
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Repeat.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by 2 live roaches found. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Toxins stored over food wash sink in the kitchen .
- Intermediate - Accumulation of food debris/grease on food-contact surface. Oven, kitchen .
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. BIG 5.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Repeat.
- Intermediate - Reach-in cooler shelves soiled with food debris. Storage room.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Sitting on the floor.
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. oven
- Observed grease accumulated under cooking equipment.
- Observed hole in wall. underneath 3 compartment sink
- Critical - Observed interior of microwave soiled.
- Observed personal care item stored with food. Corrected On Site.
- Observed single-service items stored on floor. Corrected On Site.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Observed wall soiled with accumulated food debris. kitchen
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. plant food Corrected On Site.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Observed rodent activity as evidenced by 4 dried rodent droppings found in a storage room inside a closet about 20 feet away from the kitchen. Corrected On Site.
- Observed single-service items stored on floor. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door, back door/gate in storage room , holes in walls near exhaust fan
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
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