- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 118
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. By cooking area.
- Basic - Soda gun holster with accumulated slime/debris. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Breakfast menu
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08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sausages
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5/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- 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. Coffee and water
- Basic - Employee with no hair restraint while engaging in food preparation. 1 employee in cooking area.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use ice scoop stored on soiled surface between uses. Bar **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Soil residue build-up on nonfood-contact surface. Back, plates storage.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Improper sewage disposal at floor drains in kitchen and/or food preparation area.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over stuffed potatoes, RI cooler
- High Priority - Small flying insects in bar area.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink used for purposes other than handwashing. Cooking area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sausages
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- 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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3/14/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Floor area(s) covered with standing water. Back
- Basic - Floor tiles cracked, broken or in disrepair. Back
- Basic - In-use knife/knives stored in crack between equipment and wall. At bar **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade garbage bags used in direct contact to store food.
- 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 - Evidence of mop/cleaning wastewater dumped onto ground.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. No sanitizer pumped over dishwasher .
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Uncovered food stored near sink exposed to splash. Opened juice bottles and cartons in front hand washing sink (Bar area).
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- 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.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee washed hands with cold water.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over croquette (papa rellena) / Precooked.
- 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 - Hot water not provided/shut off at employee handwash sink. Bar area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
- 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. Must fax it to office.
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm when tested.
- Critical - Equipment food-contact surfaces and utensils not sanitized. 0 ppm when tested.
- Observed build-up of food debris, dust or dirt on top of dishwasher machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment. 0 ppm at dishwasher machine.
- Critical - Shell eggs held in kitchen preparation areas maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 2 FLATS OF EGGS.
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11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Equipment food-contact surfaces and utensils not sanitized. 0 ppm when tested.
- Critical - Hand wash sink lacking proper hand drying provisions. BAR AREA.
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR AREA.
- Critical - No currently certified food service manager on duty with employees engaged in food preparation. RESTAURANT MANAGER AND CORPORATE CHEF UNABLE TO PROVIDED MANAGER CERTIFICATION FOR THIS LOCATION.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 11/17/2012.NONE OF EMPLOYEES ON DUTY WAS ABLE TO SHOW PROOF OF TRAINING .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. BARTENDER DOING CUTTING LEMON/LIME WEDGES. Corrected On Site.
- Critical - Observed employee improperly washing hands. OBSERVED NO PAPER TOWEL OR SOAP WHILE BARTENDER CUTTING LEMON/LIME WEDGES. USING NO GLOBES WHILE DOING READY TO EAT.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Observed floor and wall junctures not coved. AT KITCHEN BEHING AIR CONDITIONING UNIT.
- Critical - Observed food stored in ice used for drinks. AT MAIN BAR.
- Critical - Observed handwash sink used for purposes other than handwashing. TOWELS AND WASHING UTENSILS IN IT (BAR AREA).
- Observed hole in wall. KITCHEN AREAS.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SHRIMP 47F DEGREES AT LINE WALK IN COOLER.
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER PRECOOKED DUMPLINGS/CROQUETTES.
- Observed wall in disrepair. KITCHEN AREAS.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment. O ppm DISHMACHINE READING.
- Critical - Person in charge failed to insure proper handwashing by employees. BAR AREA.
- Critical - Person in charge failed to insure that employees properly cook food. REHEATING FOR HOT HOLDING NOT DONE IN AN APPROVED MANNER .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. PORK AT HOT HOLDING (78F DEGREES) COOKED NIGHT BEFORE.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ALUMINUM FOIL WRAPPED PORK SANDWICHES.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. PORK (78F DEGREES). AT STEAMER FOR HOT HOLDING. COOKED NIGHT BEFORE.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 77F DEGREES.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. IN KITCHEN (COOK LINE AREA).
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9/17/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, while making orange juice at bar. Corrected On Site.
- Observed wall in disrepair in kitchen areas
- Critical - Water bottles recycled must be clean and sanitized after usage at least every four hours.
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). SHREDDED BEEF (10 lbs made at 6:00 am) OVER 8 HRS AND NOT REACHED 41F OR BELOW.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED BLACK BEANS (113F),RICE AND BEANS AT SHELF UNDER STEAM TABLES. SAME VIOLATION AT CALL BACK INSPECTION .
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ROPA VIEJA (SHREDDED BEEF MADE THIS MORNING SINCE 6 am). 8 hrs past since making. ON CALLBACK INSPECTION (SHREDDED BEEF 51F DEGREES MADE AT 7 pm / 8 hour since making).
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF OVER FISH AT REACH IN COOLER.
- Violation: 10-05-1 Observed in-use utensil stored in unclean water not at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.COOKS WHEN CHANGING TASKS.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 24-10-1 Observed knives stored in crevices between equipment at kitchen preparation areas.
- Violation: 37-02-1 Observed hole in wall.AT ELECTRICAL OUTLET.
- Violation: 37-03-1 Observed wall in disrepair. BY HOSE HANGER IN KITCHEN AREAS.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
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3/6/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ROPA VIEJA (SHREDDED BEEF MADE THIS MORNING SINCE 6 am). 8 hrs past since making.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. when tested.
- Critical - Equipment food-contact surfaces and utensils not sanitized. (BAR AND KITCHEN AREAS).
- Critical - Equipment food-contact surfaces and utensils not sanitized. AT DISHMACHINE (0 ppm and bar using handwashing sink).
- Light not functioning at kitchen reach in cooler.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- 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 This violation must be corrected by : 03/06/2012.
- 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.COOKS WHEN CHANGING TASKS.
- Critical - Observed food stored in ice used for drinks. BAR AREA. (CONTAINER OF GARNISH AND OTHER WITH MINTS LEAVES).
- Observed hole in wall.AT ELECTRICAL OUTLET.
- Observed in-use utensil stored in unclean water not at 135 degrees Fahrenheit or above. Corrected On Site.
- Observed knives stored in crevices between equipment at kitchen preparation areas.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF OVER FISH AT REACH IN COOLER.
- Critical - Observed small flying insects in bar area.
- Critical - Observed toxic item stored in utensils in use. No hot water used instead.
- Observed wall in disrepair. BY HOSE HANGER IN KITCHEN AREAS.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. CUBAN SANWICH ROLLED AND WRAPPED IN ALUMINUM FOIL (KEPT AT ROOM TEMPERATURE ). (78F DEGREES).
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED BLACK BEANS (113F),RICE AND BEANS AT SHELF UNDER STEAM TABLES.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). SHREDDED BEEF (10 lbs made at 6:00 am) OVER 8 HRS AND NOT REACHED 41F OR BELOW.
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1/6/2012 | Complaint Full | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN AND BAR AREAS.
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR AREAS.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COOK DRINKING FROM OPEN WATER CUP.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. COOKED HANDLING FOOD READY TO EAT WITHOUT GLOVES.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands. (NOT SUPPLIES OF PAPER TOWEL AND SOAP).
- Observed employee with no hair restraint. COOK ON DUTY.
- Observed ice scoop with handle in contact with ice. (BAR AREA).
- Critical - Observed location of designated employee drinking area causing possible cross-contamination. (OPENED WATER CUP PLACE OVER STEAM TABLES.)
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF OVER RAW FISH.(REACH IN COOLER).
- Critical - Observed uncovered food in holding unit/dry storage area. COOKED FOODS ALREADY COOLED AT REACH IN COOLER.
- Critical - Portable fire extinguisher tag not puched with date . For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS AT REACH IN COOLER.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
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