- No Violations Were Observed
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11/03/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair.TWO DOOR REACHIN ON KITCHEN AMBIENT 50°
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.more than half of the 8 light bulbs are out. Very dim light in kitchen prep area
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.KITCHEN
- Basic - Outer openings not protected with self-closing doors.BACK DOOR
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.KITCHEN FOOD HANDLER **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.RAW PORK PIECES 50°sauce 50° 2 door REACHIN KITCHEN
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.COUNTER NEAR STOVE COOKED BEEF 117°cooked VEGES 124° less than 1 hour removed replaced on stove top
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations.NO SANITIZER USED EMPLOYEE WASHING DISHES IN TWO COMPARTMENT SINK COS TO THREE COMPARTMENT SINK BUT INCORRECT AMOUNT OF BLEACH USED ADDED DURING INSPECTION
- High Priority - Vacuum breaker missing at hose bibb.MOP SINK FAUCET
- Intermediate - Handwash sink not accessible for employee use at all times.NUMBER OF LARGE PLASTIC CONTAINERS stacked IN FRONT PREP AREA SINK, CHAIR AND CONTAINERS STACKED IN FRONT OF KITCHEN HANDSINK
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.HOT HOLD
- 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.PREP AREA aND KITCHEN HANDSINKS
- Intermediate - Two-compartment sink used for warewashing.
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08/26/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. **Warning**
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2/24/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Containers of fried pork, beef.
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- 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. Kitchen area.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen 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. Container of rice, pork, beef.
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Spoons, Furks stored side up.l
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen area.
- Critical - Handwash sink not accessible for employee use at all times. Kitchen area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Kitchen area.
- Critical - License expired within 30 days after expiration date.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
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12/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. furks stored side up.
- Critical - Handwash sink not accessible for employee use at all times. kitchen area
- Observed residue build-up on nonfood-contact surface. hood filters
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cole slaw, cooked chicken stew.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked pork, cooked beef. 48F.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pasta 100F, spinach 110F.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, beef.
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4/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen area.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, chicken,
- Wet mop not hung to dry.
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1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. side up.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed employee improperly washing hands.
- Observed equipment in poor repair. avanti chest freezer.
- Observed floor area(s) covered with standing water. kitchen
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. bottom of frigidaire chest freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork, pasta.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. container of beef, pork, fish in chest freezer.
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beans, pork, spinach.
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6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed residue build-up on hood filters surface.
- Critical - Working containers of food removed from original container not identified by common name. fish, chicken, beef.
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2/15/2011 | 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. beef, chicken.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed single-service articles improperly stored. utensils stored side up.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen
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11/30/2010 | 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. beef, pork, turkey, rice, stored overnight.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice, pork at 44F.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed handwash sink used for purposes other than handwashing. kitchen area.
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9/16/2010 | 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. cooked beans, pork, spinach, pasta.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.
- Observed residue build-up on hood filters.
- Critical. Handwash sink not accessible for employee use at all times. obstructed.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Wet mop not hung to dry.
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6/1/2010 | 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. sauce, pork, soup.
- Critical. Observed raw animal foods not properly separated from each other in holding unit. meat next to vegetables inside chest freezer.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs stoeed above vegetables.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed encrusted material on can opener.
- Critical. Handwash sink not accessible for employee use at all times. obstructed with pans.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Hotel and Restaurant license not properly displayed.
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1/8/2010 | 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. cooked PHF in chest freezer.
- Critical. Food not stored in a clean location. RTE cooked food stored on not food approved plastic bags. chest freezer.
- Critical. Observed employee improperly washing hands.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelf on foid prep. table, rusted covered with cardboard.
- Critical. Observed interior of reach-in chest freezer soiled with accumulation of food residue.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen area.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/19/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 9/4/2008 | Routine - Food | Administrative complaint recommended |
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