- Basic - Accumulation of food debris/soil residue on handwash sink. And dispensers
- Basic - Bowl or other container with no handle used to dispense food. In flour and rice 6/10/14 at CB
- Basic - Food storage container/container lid cracked or broken. Flour lid. 6/10/14 still in use
- Basic - Hole in wall. Over doorway by dish. 6/10/14 not repaired
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Edge of particle board not sealed over sink
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Silver in carrier, spoons surface up
- Basic - Wall in disrepair. Holes by dorway in dish area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice and beans
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6/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. And dispensers
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food. In flour and rice
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food storage container/container lid cracked or broken. Flour lid
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall. Over doorway by dish
- Basic - Light not functioning. Front of kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen sink
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Edge of particle board not sealed over sink
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wall in disrepair. Holes by dorway in dish area
- 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. On cook line **Corrected On-Site** **Repeat Violation**
- High Priority - First aid supplies improperly stored. On shelf over utensils and flour bins
- High Priority - Live flies in kitchen.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Spray bottle on table by drink machine **Corrected On-Site** **Repeat Violation**
- Intermediate - Food manager certification expired. 4/22/2009. Antonio Polanco
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice and beans
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5/6/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. Oil boxes on floor by swinging doors
- Basic - Ceiling in disrepair. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Hole in wall. Under hand sink **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 70. Discarded. Product with fresh garlic and oil must be kept cold or use TPHC to manage product
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Noted bottle of degreaser on dish storage and bottle of cleaner on wine rack **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Slicers near fryers (stored and not in use); shelving under steam table At call back: slicer soiled (operator said it was just used)
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishwash storage area. **Repeat Violation** At call back: plates not protected or inverted on rack.
- Basic - Floor tiles missing and floor-wall juncture damaged and unsealed.
- Basic - Hole in ceiling. Above Dishmachine and slight gaps in ceiling tiles throughout kitchen.
- Basic - Reach-in cooler gasket torn/in disrepair. Small cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At call back: wiping cloth tucked in aprons of cooks.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up knife from floor - gloves not removed and hands not washed. **Corrected On-Site** At call back: employee touched raw meat with gloved hand then switched to open cooler door with same gloved hand and did not remove gloves first. (Corrected on site)
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Shell eggs stored at room temperature for more than 4 hours (82F in kitchen) At call back: chicken soup cooling overnight 45?F.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cuban sandwiches made 11:30am. Did not cool at all during 1 hour period of inspection. *Chicken soup 45?F after cooling overnight. Raw beef cooling 3-31/2 hours 48?F
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5/17/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Slicers near fryers (stored and not in use); shelving under steam table
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishwash storage area. **Repeat Violation**
- Basic - Cloth used as a food-contact surface. To line pan used to store empanadas and croquettes
- 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. STRAW BUT NO LID
- Basic - Equipment in poor repair. Reach in cooler holding at 60? - only one TCS item stored - butter, however Cuban sandwiches are stored in this cooler. Do not store TCS food unless this cooler is capable of maintaining food at 41? or below.
- Basic - Floor tiles missing and floor-wall juncture damaged and unsealed.
- Basic - Hole in ceiling. Above Dishmachine and slight gaps in ceiling tiles throughout kitchen.
- Basic - Leaking pipe at plumbing fixture. Under reach in cooler at back of kitchen
- Basic - Reach-in cooler gasket torn/in disrepair. Small cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Near damaged flooring - back kitchen by door **Warning**
- High Priority - Container of medicine improperly stored. Stored on shelf above clean food containers
- Basic - High Priority - Dead roaches on premises. Under DM **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. 0ppm Chlorine 100ppm when rechecked **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up knife from floor - gloves not removed and hands not washed. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knife dropped on floor, rinsed in handsink and returned to kitchen prep table. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 58? - stored in cooler holding at 60? - discarded. Marinara sauce made in house (contains cooked onions) at 77? on kitchen counter. Potato croquettes, Yuka croquettes, empanadas (small quantity, single layer and uncovered therefore not cooling issue) and chicken (5/8) at 44-45?, raw beef 45?, raw beef steaks 57?, raw chicken 61? (left out during lunch as informed by employee) Cooler holding at 42? **Warning**
- 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. See stop sale. Garlic sauces (with butter, flour and cooked onion) - time procedure but no time marking
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 122? - held 2.5 hours - discarded **Repeat Violation**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Stored at room temperature since previous day as informed by cook. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Shell eggs stored at room temperature for more than 4 hours (82?F in kitchen)
- Intermediate - Employee rinsed utensil in handwash sink. Knife rinsed in handsink after being dropped on floor.
- Intermediate - Handwash sink used for purposes other than handwashing. Food container stored in handsink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cuban sandwiches made 11:30am. Did not cool at all during 1 hour period of inspection.
- Intermediate - Spray bottle containing toxic substance not labeled. Dishwash area.
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5/10/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bags of bread on floor walk in freezer **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On top of RIC and storage shelving
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Near back kitchen door
- Basic - Gaskets with slimy/mold-like build-up. Reach in smoothie freezer
- Basic - Hole in ceiling. Above dishmachine and above RIC **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen **Corrected On-Site** **Repeat Violation**
- Basic - Wall in disrepair. Under 3 compartment sink
- Basic - Wall soiled with accumulated grease. Near slicer
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beans 45? RIC - as informed by manager cooked beans are left in freezer overnight and employee had container out for prep in the morning.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Rice 45-46? in RIC made 2/26. Cooler at 41?
- 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. See stop sale. Fresh garlic in oil/butter - stored 2 hours **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 122-137? - less than 4 hours
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Beans dated 2/28 yet made 2/26
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling - rice
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Front server area - mold like substance on cooler shelving
- Intermediate - Nonfood-grade basting brush used in food. In garlic-oil mix
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Flan made 2/25
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Dishwash area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Dishwash area.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen.
- Observed ceiling in disrepair. Water damaged ceiling tile resulting in bending/hole in ceiling.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor. Container of raw meat - walk in freezer. Corrected On Site. Repeat Violation.
- Observed hole in ceiling. Above dishmachine.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Rice and breadcrumbs. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. In sink - cold running water not used. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Garlic and butter / garlic sauce. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked ground beef/veg dish - prepared 7/14.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.SUGAR Corrected On Site.
- 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. LEO DUPAUC WORKING OVER 60 DAYS AND NO PROOF FOR ALL OTHER EMPLOYEES Corrected On Site. OPERATOR ARRIVED AND PROVIDED THE PROOF
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. BY ESPRESSO MACHINE
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. DISHWASHER PUTON NEW GLOVES WITHOUT WASHING HANDS Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor.ONION BAGS
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.GARLIC AND BUTTER AT 80F, GARLIC SAUCE 72-76 Corrected On Site.EXPLAINED TIME AS PUBLIC HEALTH CONTROL MEASURE WENT TO WEBSITE AND USING TIME
- Critical - Observed unlabeled spray bottle. CLEAR LIQUID
- Critical - Outer openings not protected with self-closing doors. BACK DOOR
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. PORK TAMALI AT 95 F. Corrected On Site.AS PER OPERATOR LESS THAN 3 HRS REHEATED AND CHECKED 165 F
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4/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. PORK TAMALI HOT HELD AT 119F ON STOVE TURNED OFF. Corrected On Site. AS PER MGR LESS THAN AN HOUR. REHEATED CHECKED 185
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed toxic item stored by food. UNDER PREP TABLE Corrected On Site.
- Critical - Observed unlabeled spray bottle. CLEAR LIQUID
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. dirty knives are stored in the clean knife rack
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.the upright reach in cooler in the kitchen
- Food-contact surface not smooth and easily cleanable.real lemon bottle reused for hot sause
- Critical - Hotel and Restaurant license not properly displayed.2011 license is displayed
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed hole in wall.throughout the kitchen
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.in rice and sugar Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.all the food on the attacged stop sale is between 49 and 57 degrees fahrenheit in the kitchen upright reach in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. mushrooms at 67 df on the cookline
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. For garlic n oil.
- Critical. Observed raw animal food stored over ready-to-eat food. At the reach in freezer food ,beef bag out of the original package over desserts and juice.
- Critical. Observed food stored on floor. Inside the walk in cooler.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch ,bracelet on the main cook. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area. While preparation of foods.
- Critical. Observed soiled reach-in cooler gaskets.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. For plates left overnight not protected.
- Wall not smooth and easily cleanable.Paint chipping by the dishwasher walls. Repeat Violation.
- Ceiling not smooth and easily cleanable. Above the 3 comp sink. Repeat Violation.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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10/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. For beans dated 02.23.2010.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. For rice.
- Critical. Observed hand wash sink used for purpose other than washing hands. By evidence of a glass drink bottle in the sink (use to dispense juice)
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On the shelf by the cooks line.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.On a bucket with food debris.
- The mop/service sink is in disrepair.
- Observed food debris accumulated on kitchen floor.Thru the kitchen .
- Wall not smooth and easily cleanable.In the back of kitchen. Repeat Violation.
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3/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- 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, flour containers . Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.rice and beans 51 degrees , chicken stew 52 degrees , beef stew 49 degrees at reach in cooler.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed food stored in undrained ice.Fresh fish at ice box.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw beef steaks over box of limes at reach in cooler.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed nonfood-contact equipment in poor repair internal side of chest freezer lid exposing insulation.
- Critical. Observed soiled reach-in freezer gaskets, small icecream freezer .
- Critical. Observed interior of reach-in freezer soiled with heavy accumulation of ice.icecream freezer at server area.
- Floors not constructed easily cleanable.walk in cooler floor rusted .
- Wall not smooth and easily cleanable.paint peeling at dishmachine area.
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7/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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