- Basic - Employee with no hair restraint while engaging in food preparation. Line cook **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses behind the front counter. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked food used for quesadillas. Operator put time mark on the containers.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken and rice being used for quesadillas.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a cart in the kitchen. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Cooked food used for quesadillas
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08/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed in use sponges in the 3 compartment sink.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Parfaits, salads, fruit cups on the front counter.
- Basic - Leaking pipe at plumbing fixture. Under the hand wash sink in in the kitchen.
- 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.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed the cook that handled the bread bare handed put on a glove without washing hands first. **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. Observed a cook handle bread bare handed. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pasta and cooked rice on the front counter.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw pooled eggs over bread crumbs and cut lemons in a reach-in cooler **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook not change gloves before attempting to handle RTE food. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty container or rack. Under a prep table in the kitchen
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Precooked eggplant in a reach-in freezer. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Customer self service.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Ham croquettes 108° **Repeat Violation**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes used for breakfast **Repeat Violation**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. In the kitchen. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs. **Repeat Violation**
- 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 - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
- 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. Deli meats.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Kitchen **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna salad **Repeat Violation**
- Intermediate - Records/documents for required employee training do not contain all of the required information. **Corrected On-Site**
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.shelves in kitchen **Warning**
- Basic - Soiled dry wiping cloth in use. **Warning**
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. **Warning**
- Basic - Wall soiled with accumulated grease. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage in kitchen 72? f- corrective action - back in reach in cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.enpenadaes 65? f - corrective action - reheated in oven **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Admin Complaint** **Repeat Violation**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- 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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3/26/2013 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food prepared in a prohibited area. In hand washing sink- Stop sale issued
- Critical - Observed food stored on floor. Cut potatoes Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Eggs at 54* F- Corrective action in reach in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Several foods
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Several food
- Critical - Stop Sale issued due to cross contamination of food product. Manager discarded
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 05-12-12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage 48* F- Corrective action - Back in reach in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham, cheese and roast beef Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Form provided and filed out on site Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef pastry at 60* F- Corrective action- Tuned on hot holdind equipment to maximum
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrective action in reach in cooler
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3/12/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed raw animal food stored over ready-to-eat food. Ra salmon over ready to eat
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Chicken and potatoes- Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit raw eggs and egg whites.
- Observed single-service articles improperly stored not inverted throughout. Corrected On Site.
- Critical - Potatoes and onions not properly protected from contamination, towels stored on top.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above home made split pea soup. Corrected On Site. Management reheated.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above sauce. Corrected On Site. Management reheated.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked chicken salad and beans.
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Hot food at proper temperatures
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Thermometers, gauges, test kits provided
- Please see inspection report for more details.
- Single service items properly stored, handled, dispensed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Toxic items labeled and used properly
- Critical. Food management certification valid
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10/21/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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