- No Violations Were Observed
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5/29/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. Front counter.
- Basic - Leaking pipe at plumbing fixture.3 compartment sink
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. In back prep area. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- 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. *54°F **Admin Complaint** **Repeat Violation**
- High Priority - Live, small flying insects in food storage area.
- 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. On 2/7/14 *Chicken 45°F. **Admin Complaint** **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Sink in back prep area.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
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2/7/2014 | Routine - Food | Administrative complaint recommended |
- 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.
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11/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Light shield damaged/in disrepair. In kitchen in dry storage.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Thrown away. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork chunks 53°F, Mahi Mahi 52°F, shrimp 53°F, mushrooms 44°F, beef stew 50°F. Corrective action taken moving food to walk in cooler.
- 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. Beef stew cooked 9/17/13 and pork cooked 9/13/13.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Corrective action taken will put in walk in cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Garlic and oil 54°F, pork 53°F, and beef stew 50°F all thrown away.
- 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 - Manager lacking proof of food manager certification.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork made 9/13/13
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9/19/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat violation.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's room. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bottles, kitchen .
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Repeat violation . **Warning**
- Intermediate - Certified food manager fails to exhibit active managerial control. Observed repeat violations regarding changing of gloves, hand washing, no paper towel, hand wash sink blocked, hand wash sink used for other purposes **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked. Repeat violation.**Warning** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Repeat violation. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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3/18/2013 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager unable to answer basic Food Code questions "BIG 5"
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic /oil Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed dented/rusted cans. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic/oil Corrected On Site.
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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
- Observed employee with no beard guard/restraint.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed food stored on floor. walk in cooler Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and raw animal foods. chicken Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dented/rusted cans. Corrected On Site.
- Critical - Observed live fruit flies in storage area near dishware machine area .
- Observed single-service items stored on floor.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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5/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed warewashing machine not working , breaker not working. instructed to use 3 compartment sink properly in the interim
- 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 .
- Ceiling tile missing.
- No Heimlich maneuver sign posted.
- 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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12/14/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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