- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. observed 24 seat in the establishment and 13 on the dbpr license **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. **Warning**
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09/18/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cloth used as a food-contact surface. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. observed 24 seat in the establishment and 13 on the dbpr license **Warning**
- Basic - Food stored on floor. Chicken boxes **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Soup **Warning**
- 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. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. **Warning**
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07/17/2014 | Routine - Food | Warning Issued |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm when tested. **Corrected On-Site**
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- 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. Front counter.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cookies and sweet packaged chocolates stuffed (portioned/ bagged).
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wipe cloth.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. back kitchen area. **Corrected On-Site**
- Intermediate - Packaged food not labeled as specified by law.hose dressing bottles for sale.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Small cutting boards used for avocado and fruits . **Warning** back order for Hard Wood Cutting boards.
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11/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- 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. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Small cutting boards used for avocado and fruits . **Warning**
- Basic - In-use utensil not stored in standing water at 135 degrees Fahrenheit or over. Soup dispensing scoops. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Last employee to arrive and when stray to preparation line. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Diced chicken 89°f at steam table. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by fan . **Corrected On-Site** **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. **Warning**
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9/16/2013 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food stored in a location that is exposed to splash/dust. Lettuce at prep back. **Corrected On-Site** **Repeat Violation**
- Basic - Open dumpster lid. **Corrected On-Site** **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors or screen. Back
- High Priority - Live flies in kitchen/prep/dining area
- Intermediate - Cutting board(s) stained/soiled.
- 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.
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dumpster overflowing garbage.
- Basic - Food stored in a location that is exposed to splash/dust. Lettuce at prep at back. Not covered
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Some units **Repeat Violation**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Open dumpster lid.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chicken **Corrected On-Site**
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2/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sinks lacking proper hand drying provisions.
- Critical - No conspicuously located thermometers in holding units.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Observed employees with no hair restraints.
- Critical - Observed food being cooled by nonapproved method. COVERED (LESS THAN 2 HOURS) Corrected On Site.
- Critical - Observed food employee use the toilet room then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical - Observed toxic item stored by food. BACK Corrected On Site.
- Wet mop not hung to dry.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
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