- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area.cell phone
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Beneath back door.
- Basic - Food stored in holding unit not covered.chest freezer
- Basic - Food stored on floor.walk in freezer **Corrected On-Site**
- Basic - Towel used as hand wiping device.
- Basic - Wall in disrepair.dish area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 48 d.f. Not time marked. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. Water damage
- Basic - Food stored in holding unit not covered.in beer cooler
- Basic - Food stored on floor.turkey on floor **Corrected On-Site**
- Basic - Hole in wall.near dish machine
- 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 - Soil residue build-up on nonfood-contact surface.can opener base
- Basic - Wall soiled with accumulated black debris in dishwashing area.under counter
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food.raw fish over rte veg.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.utensils in sink
- Intermediate - Ice machine mechanical components are open an exposed to possible contamination.
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.can opener base. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Food stored on floor. Peppers. **Warning**
- Basic - Wall in disrepair.by dish machine. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 60 d.f. Advised **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.make table 51 d.f. Advised. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Hose on floor **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.dishwash area **Warning**
- Intermediate - No proof of required state approved employee training provided for any 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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8/20/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored in holding unit not covered.tomatoes
- Basic - Food stored on floor.storage room
- Basic - Gaskets/seals on holding unit in poor repair.cook line reach in
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Open dumpster lid.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food.raw chicken over rte onions in reach in cooler
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee used handwash sink as a dump sink.kitchen
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cut tomatoes in reach in
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cloth used as a hand wiping device.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese and cut tomatoes @45d.f. Advised to rapid chill to 41 d.f. Or below.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.ice scoop bin
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Hand wash required at glove change
- Critical - Observed handwash sink used for purposes other than handwashing.bowl in sink. Repeat Violation. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken over shrimp in reach in cooler. 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 mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.kitchen
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed cloth used as a hand wiping device.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.onions in walk in cooler. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.kitchen
- Critical - Observed interior of microwave soiled.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.cook line
- Critical - Vacuum breaker mising at hose bibb.need backflow preventer at mopsink .
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.dish wash area
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed flammable material stored inside fryer cabinet .For reporting purposes only. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw beef over shrimp Corrected On Site.
- Observed wall in disrepair.mop sink area.
- Critical - Vacuum breaker mising at hose bibb.need backflow preventer at mop sink
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8/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Electrical outlet missing cover plate. For reporting purposes only.mop sink area.
- Critical - Observed cloth used as a hand wiping device. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food being cooled by nonapproved method. Leave foods uncovered. Corrected On Site.
- Observed leaking pipe at plumbing fixture.At hand sink in kitchen
- Critical - Observed raw animal food stored over ready-to-eat food.raw chicken over cooked shrimp in reach in cooler. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.need backflow preventer at mop sink.
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2/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.cooking wine. Corrected On Site.
- Critical. Observed food stored on floor.onions in storage room.
- Critical. Observed cloth used as a food-contact surface. Employee put food on rag to move to plate. Corrected On Site.
- Critical. Observed cloth used as a hand wiping device. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water standing in ice scoop holder. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Do not put cardboard on shelves in storage area.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.need backflow preventer at mopsink hose bibb.
- Observed wall in disrepair.mop sink area.
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Red sauce Advised
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sliced chickens temp at 49 degree in reach in cooler at cook line, stuff pepper in walk in cooler Advised Corrected On Site. Freezer
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef, Advised Corrected On Site. Freezer
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher
- Critical. Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Dish area by cleaned utensils
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler at cook line Repeat Violation.
- Observed nonfood-grade containers used for food storage. Cardboard boxes for taco shell
- Critical. Observed buildup of slime/mold like substance in the interior of ice machine.
- Observed reuse of single-service articles. Re-used tomatoe boxes & cardboard boxes to store taco shell
- Lights missing the proper shield, sleeve coatings or covers. Walk in freezer
- Critical. Observed toxic item stored by food. Spray bottles by chips at wait station
- 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. Pro All expired on 10/19/09, Operator does have program in place using Serve Safe as provider
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5/11/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese at make table at 71 d.f. Repeat Violation. Repeat Violation.
- Critical. Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled.make table. Repeat Violation.08-10-09 Repeat Violation. Repeat Violation.
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11/24/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese at make table at 71 d.f. Repeat Violation. Repeat Violation.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.make table. Repeat Violation.08-10-09 Repeat Violation. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- 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. Pro
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9/3/2009 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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8/11/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheeses at m/t
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. White cheese at cookline
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee moved garbage can and didn't change gloves or wash hands. Very evident glove use not regular as no employee had on gloves at my arrival and within 10 seconds all had on gloves and hair restraints.
- Observed ice scoop with handle in contact with ice. server area.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage.dry beans. Container must have NSF designation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cannot use Cardboard on shelving in storage room
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed hole in ceiling.above prep sink.
- Observed personal care item stored with food. Backpack in storage room
- Critical. Observed container of medicine improperly stored. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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8/10/2009 | Routine - Food | Warning Issued |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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