- No Violations Were Observed
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6/5/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled dry wiping cloth in use. WITHOUT SANITIZER **Corrected On-Site**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Cutting board(s) stained/soiled. IN THE PREP AREA
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. FRENCH FRY CUTTER
- Intermediate - Handwash sink used for purposes other than handwashing. STORAGE. OF DISHES
- Intermediate - Hot water not provided/shut off at employee handwash sink. BOTH BATHROOMS
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Breton Ortiz mgr on duty
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. PREP HAND SINK
- Intermediate - No soap provided at handwash sink.pREP AREA HAND SINK
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/28/2014 | Routine - Food | Warning Issued |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Equipment in poor repair. Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Open top front line reach in cooler.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tzatziki, humus, grape leaves, spinach, peppers cut tomato on the open top front line reach in cooler. Implemented time control procedure. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice in a warmer at 125°F, reheated to 165°F
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Gyro meat at the prep area, moved inside the freezer, under 41°F at the end of the inspection. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. French fries, falafel at the cookline, implemented time control procedure. **Corrected On-Site**
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil stored in sanitizer between uses. Cook line **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Pasta in a warmer at 130?F, reheated to 165?F **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked French fries and falafel at the prep area at 82-120?F. Implemented time control procedure. **Corrected On-Site** **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Nonfood-grade basting brush used in food. **Repeat Violation**
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. open top reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. steam table.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. grape leaves, tofu, dressings, sauces in the open top reach in cooler. Corrected On Site. using time in lieu of temperature.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. plant foods at the prep area. Corrected On Site. moved inside a cooler. 45 degrees fahrenheit at the end of the inspection.
- Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. french fries, Corrected On Site, using time in lieu of temperature.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, chicken, spinach pie ao the steam table. Corrected On Site. reheated to 165 degrees fahrenheit.
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10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.Line area. Repeat Violation.
- Violation: 34-09-1 Observed grease on the ground and/or pad around grease receptacle. Repeat Violation.
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5/31/2012 | Routine - Food | Call Back - Complied |
- 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.
- Critical - Observed bathroom facility not clean.
- Observed build-up of grease on kitchen equipment.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.Line area. Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Observed grease on the ground and/or pad around grease receptacle. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of water residue.
- Observed open dumpster lid. Corrected On Site. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Repeat Violation.
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3/28/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Gyro meat, see 1b. Corrected On Site.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.Quaternary test strip needed.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Veggies and potatoes cutting machines.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed toilets not clean.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food (2 pounds of gyro meat), due to improper cooling. Beef tested 57 F after about 10 hours inside reach in cooler. Operator discarded product. Corrected On Site.
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed soiled material on potatoes slicer. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing.Soda machine station.
- Critical. Handwash sink needs a splash guard, 3 compartment's sink area.
- 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.
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11/9/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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