- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in a location that is exposed to splash/dust. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored on floor.
- Basic - Food stored under dripping water line. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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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10/30/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- 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.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- 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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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hood soiled with accumulated grease.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham and Shrimp 45 F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 125 F
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- 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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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hood soiled with accumulated grease.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **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 - 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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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed live flies in kitchen.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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12/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Working containers of food removed from original container not identified by common name.
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6/25/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.[not bar soap]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[walkin cooler]
- Critical - Observed food stored on floor.
- Observed open dumpster lid.
- Observed storage of maintenance tools in areas that may result in cross-contamination.[dry storage area]
- Critical - Observed uncovered food in holding unit/dry storage area.[covered by cloth]
- Observed utensils stored in crevices between equipment.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.[rear door]
- 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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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of grease on nonfood-contact surface.
- Critical - Observed cloth used as a food-contact surface.-chicken
- Observed employee with no hair restraint.-only 1 employee
- Critical - Observed food stored on floor.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.-open beack door Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use.[washing pots and prepping food at sam time]
- Critical - Observed food stored on floor.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
- Critical - Outer openings not protected with self-closing doors.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Working containers of food removed from original container not identified by common name.
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2/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food not properly protected from contamination.[honey chicken placed above brown paper material ]
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed employee with no hair restraint.
- Equipment or utensils not designed or constructed in a durable manner.[water hose for rice not food grade]
- Observed nonfood-grade containers used for food storage.[covered with cloth & paper]
- Observed knife block in use to store knives.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Floors not constructed easily cleanable.
- Critical. Portable fire extinguisher with no approved inspection tag. For reporting purposes only.[k-class]
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7/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 15-36-1 Observed knife block in use to store knives.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 31-16-1 Observed restroom access through a food storage, ware washing, or food preparation area.
- Violation: 34-09-1 Observed grease on the ground and/or pad around grease receptacle.
- Violation: 37-16-1 Observed kitchen area ceiling soiled with accumulated grease.
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11/3/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.Ham,poultry .
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor.Several products
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed employee with no hair restraint.
- Observed knife block in use to store knives.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed residue build-up on cooler door handle surface.
- Critical. Observed restroom access through a food storage, ware washing, or food preparation area.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical. Observed live flies in kitchen.
- Observed kitchen area ceiling soiled with accumulated grease.
- Observed storage of maintenance tools in areas that may result in cross-contamination.
- 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. Violation is under a warning on a previous inspection and the call back is due on 11/02/2009.
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10/6/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.Cooked pork
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed ripped/worn cardboard used as shelf cover.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed knife block in use to store knives.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed restroom access through a food storage, ware washing, or food preparation area.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed the accumulation of dead or trapped insects in kitchen area light shields .
- Observed ceiling soiled with accumulated grease.Kitchen area.
- Critical. Observed expired Food Manager Certification.
- Critical. Expired 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
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9/2/2009 | Routine - Food | Warning Issued |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/18/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 11/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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