- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bathroom door not self-closing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Single use item not stored inverted or in a protected manner.
- 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.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Food/ice received from unapproved source. See stop sale. Cakes
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 67°f, butter 75°f, less than 4 hrs. Operator took corrective action.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ribs 111°f, less than 1hr. Operator took corrective action.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- 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 - 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.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
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11/07/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Ice scoop handle in contact with ice.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over French fries.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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1/10/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Faucet/handle missing at plumbing fixture.in the bath used by the employee **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in the kitchen **Warning**
- Basic - Single-service articles not stored at least 6 inches above the floor. **Warning**
- High Priority - Vacuum breaker missing at hose bibb.in the back by the hand sink **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink.at hand sink in the back by the three compartment sink **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**
- Intermediate - Soil residue in food storage containers.sugar **Warning**
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10/17/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Attached equipment soiled with accumulated dust.around ac vents **Warning**
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Knife handle **Warning**
- 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. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
- Basic - Faucet/handle missing at plumbing fixture.in the bath used by the employee **Warning**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.hand sink in the back by the water heater **Warning**
- Basic - Floor area(s) covered with standing water.by the bath room **Warning**
- Basic - Floor tiles missing.in the kitchen area **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in the kitchen **Warning**
- Basic - Single-service articles not stored at least 6 inches above the floor. **Warning**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting board on the reach in cooler used to cut raw poultry and not wash , rinsed and sanitized **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after handling raw poultry **Warning**
- High Priority - Vacuum breaker missing at hose bibb.in the back by the hand sink **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink.at hand sink in the back by the three compartment sink **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In the three compartment sink **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.in the back by the three compartment sink **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by none of the hand sink used by the employees **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**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Soil residue in food storage containers.sugar **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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8/16/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.doth bathroom
- Basic - Dumpster overflowing garbage.
- Basic - Faucet/handle missing at plumbing fixture.at bathroom in the back
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink.bathroom used by employee
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.next to ice machine
- 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.bathroom and hand sink by water heater
- 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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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 31-13-1 Observed less than 1 handwash sink or number required by law for employees.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
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7/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed container of medicine improperly stored.on shelf over prep table
- Critical - Observed dead roaches on premises.
- 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.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.that holds milk and eggs
- Critical - Observed less than 1 handwash sink or number required by law for employees.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed roach activity as evidenced by live roaches found two
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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7/3/2012 | Routine - Food | Warning Issued |
- Critical - Establishment operating without a current Hotel and Restaurant license. OBSERVED THAT LICENSE HAS EXPIRED.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED CHEESE AT 44 DEGREES IN RIC. Corrected On Site.
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1/6/2012 | Routine - Food | Administrative complaint recommended |
- Observed food debris accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment. OBSERVED GREASE AND FOOD DEBRIS UNDER COOKING EQUIPMENTS.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license. LICENSE HAS EXPIRED.
- Lights missing the proper shield, sleeve coatings or covers. KITCHEN FOOD PREP AREA.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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1/21/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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8/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area.
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical. Violation: 53B-08-1 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. EXPIRED EMPLOYEES TRAINING CERTIFICATE.
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5/7/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at 77 degrees. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above.
- Critical. Food not cooked to 145 degrees Fahrenheit or above. MEAT NOT REACHING 155 DEGREE.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. OBSERVED RAW BEEF OVERR READY TO EAT FOOD.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. OBSERVED UTENSILS IN STANDING WATER.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee eating while preparing food. OBSERVED EMPLOYEE EATING FRIES WHILE SERVING FOOD.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Critical. Observed backflow/backsiphonage device does not meet construction/installation/maintenance/inspection/testing standards prescribed.
- Critical. Hand sink missing in food preparation room or area.
- Critical. Hand wash sink lacking proper hand drying provisions. HANDWASHING SINK LACK PAPER TOWEL
- Critical. Hand wash sink lacking proper hand drying provisions. MEN REST ROOM HAS NO PAPER TOWEL
- Observed grease accumulated under cooking equipment. OBSERVED GREASE UNDER THE STOVE.
- Wet mop not hung to dry.
- Observed improper storage of maintenance tools that interferes with cleaning.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- 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. EXPIRED EMPLOYEES TRAINING CERTIFICATE.
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2/26/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. NO GLOVE
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed dead roaches on premises. 15 DEAD IN BACK REAR BY HWS
- Critical. Observed roach activity as evidenced by live roaches found 2 LIVE IN BATHROOM AREA
- Critical. Observed roach activity as evidenced by live roaches found 3 LIVE IN GARBSGE BY 3 COMPARTMENT SINK
- Observed hole in wall.
- Observed wall soiled with accumulated grease.
- Observed ceiling soiled with accumulated grease.
- Lights missing the proper shield, sleeve coatings or covers.
- Wet mop not hung to dry.
- Observed unnecessary items on the premise.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.
- 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 : 09/10/09.
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7/10/2009 | Routine - Food | Warning Issued |
| No report available. | 1/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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