- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Equipment a such as prep table bottom.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor. Kitchen and walk in cooler
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Hood soiled with accumulated flour/food debris.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. Please escort customer when they use the bathroom.
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated food debris. Kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Kitchen side burner.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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11/10/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Equipment a such as prep table bottom.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Walk in cooler.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor. Kitchen and walk in cooler
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Hood soiled with accumulated flour/food debris.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. Please escort customer when they use the bathroom.
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated food debris. Kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice in the kitchen 72°
- High Priority - Vacuum breaker missing at hose bibb. Kitchen side burner.
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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09/08/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Equipment a such as prep table bottom.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Walk in cooler.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Hand sink and three compartment sink.
- Basic - Floors not maintained smooth and durable. Back area
- Basic - Food placed in soiled container/equipment. In walk in cooler
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor. Kitchen and walk in cooler
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Hood soiled with accumulated flour/food debris.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. Please escort customer when they use the bathroom.
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors.
- Basic - Packaged foods not properly protected from cuts when the case-overwrap is opened.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Screen in door torn/in poor repair.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated food debris. Kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 79°
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.cooked pork next raw chicken.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice in the kitchen 72°
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over ready to eat food. Cooked rice.
- High Priority - Shell eggs in use or stored with cracks or broken shells.
- High Priority - Vacuum breaker missing at hose bibb. Kitchen side burner.
- 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 - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Slicer blade soiled with old food debris.
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07/07/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
2/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Food stored in a prohibited area.
- Basic - Food stored on floor.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-contact equipment in poor repair. Reach in cooler in kitchen.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Construction drill being used to stir food.
- Basic - Open dumpster lid.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of single-service articles.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Toxic substance/chemical stored by or with food. Rat poison.
- 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 - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Packaged food not labeled as specified by law.
- Intermediate - Records/documents for required employee training do not contain all of the required information.
- Intermediate - Soil residue in food storage containers.
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2/18/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line food-contact shelves. In the walk in cooler and freezer
- Basic - Cardboard used to line nonfood-contact shelves. In the kitchen
- Basic - Case/container/bag of food stored on floor in kitchen.case of raw chicken on the floor in the kitchen **Corrected On-Site**
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean knives/utensils stored in crevices between equipment.knife stored in between reach in cooler in the kitchen **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair.reach in coolers on the cook line not capable of keeping PH/TCS FOODS at 41°F or below no ph/TCS are to be keep in these coolers until they are working correctly
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Raw animal food stored above unwashed produce.raw eggs over vegetable in the walk in cooler
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.in the kitchen
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- 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 - 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 - Employee washed hands in a sink other than an approved handwash sink. In the three compartment sink
- 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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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. Next to reach in cooler in kitchen **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation.two cooks on line don''t have on a restraint **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. They have beef stored in bag **Warning**
- Basic - Raw animal food stored above unwashed produce.eggs over unwashed vegetable **Warning**
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. **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**
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5/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used to line nonfood-contact shelves. Next to reach in cooler in kitchen **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sauce in buckets and beef **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment.knife in between reach in coolers **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation.two cooks on line don't have on a restraint **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food stored in a prohibited area.clear liquid vegetable frying shortening stored in bathroom **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.on cook line **Warning**
- Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. They have beef stored in bag **Warning**
- Basic - Raw animal food stored above unwashed produce.eggs over unwashed vegetable **Warning**
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. **Warning**
- Basic - Storage of tools on shelf above or with food. **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. After washing hands employee dry there Hans on a cloth that was on the counter **Warning**
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.box used to store fried shrimp **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 - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.in the bathroom **Warning**
- Intermediate - Plant food cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit.rice **Warning**
- 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. **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**
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1/29/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.both reach in cooler on cookline
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food.
- Critical - Violation: 08A-28-1 Observed food stored on floor.in walk in cooler
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 14-35-1 Observed ripped/worn cardboard used as shelf cover.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.rusty scale
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8/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.both reach in cooler on cookline
- 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 - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed cloth used as a food-contact surface.
- 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 employee wash hands with no soap.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.in walk in cooler
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.rusty scale
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.rice being held at room temperature
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed ripped/worn cardboard used as shelf cover.
- Critical - Observed toxic item stored in food preparation area.
- Observed utensils stored in crevices between equipment.
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8/3/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. POULTRY AT 43 DEGREES.
- Critical - Observed food stored on floor. OBSERVED FOOD ON THE FLOOR IN WIF.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. OBSERVED EMPLOYEE USING BOWL TO SCOOP OUT RICE. Corrected On Site.
- Observed nonfood-grade containers used for food storage. OBSERVED POULTRY STORED IN BOXES IN WIC. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED COOKED POULTRY AT 43 DEGREES.
- Observed utensils stored in crevices between equipment. OBSERVED KNIVES BETWEEN CREVACES.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. OBSERVED COOKED POULTRY WITH NO DATE MARKING.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WET TOWEL ON PREP TABLE. Corrected On Site.
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1/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. OBSERVED BOWL IN COOKED RICE. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED PORK AT 46 DEGREES AND BEEF AT 48 DEGREES. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. 0bserved wipping cloth on prep table. Corrected On Site.
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7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED EMPLOYEES FAILED TO WASH HIS HANDS AFTER CHANGING TASKS.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. OBSERVED BOWL BEIBG USED TO SCOOP COOKE RICE. Corrected On Site.
- Observed unnecessary items on the premise. OBSERVED UNUSED BOXES ON THE PREMISES.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses. WIPPING CLOTHS ON PREP TABLE. Corrected On Site.
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2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. EGG SOUP AT 126 DEGREES.
- Critical. Observed uncovered food in holding unit/dry storage area. EGG ROLLS UNCOVERED IN DRY STORAGE AREA.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. OBSERVED BOWL IS USED TO SCOOP OF RICE. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. OBSERVED SCOOP IN STANDING WATER. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. WIPPING CLOTH NOT IN SOLUTION. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVEC FOOD DEBRIS AT THE BOTTOM OF THE TABLE'S SHELVE.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated food debris.
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8/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW MEAT STORED WITH VEGETABLES.
- Critical. Observed uncovered food in holding unit/dry storage area. OBSERVED PHF STORED AT ROOM TEM AND UNCOVERED. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. OBSERVED BOWL IN RICE.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed live flies in kitchen. OBSETVED ONE FLY IN THE KITCHEN.
- 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 : 5-3-10.
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3/3/2010 | Routine - Food | Warning Issued |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed uncovered food in holding unit/dry storage area. RICE NOT COVERED
- 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.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated food debris.
- 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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8/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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