- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- 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. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- 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. NEW STAFF
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
- 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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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. by cookline
- Critical - Hand sink missing splash guard at dishwashing machine or area.
- Observed ceiling soiled with accumulated food debris. through out kitchen
- Observed equipment in poor repair. white reach in freezer
- Observed floor area(s) covered with standing water. by cook line
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall in disrepair. missing baseboard tile exposing inside of wall
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef 112 F, chicken 107 F Corrected On Site.
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2/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Electrical outlet missing cover plate. For reporting purposes only.
- Faucet/handle missing at plumbing fixture.
- Floors not maintained smooth and durable.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated food debris.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.
- Observed gaskets with slimy/mold-like build-up.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed nonfood-grade containers used for food storage.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed toxic item stored by utensils.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.
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10/17/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. BY HANDSINK BY 3 COMPARTMENT SINK
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled. THE ONE ON COOKLINE
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Corrected On Site.
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
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12/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of grease on nonfood-contact surface.
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7/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. For pork (red sesoning).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RAW CHICKEN (58F). Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED PORK (87F) Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site. ZERO READING ON STRIP.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Zero reading on test strip. Corrected On Site.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit. SOME AREAS OF COOLER DARK.
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4/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed unwashed fruits/vegetables stored over meats.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical. Observed soil residue in storage containers. Corrected On Site.
- Critical. Observed the accumulation of dead birds inside light shield cover.
- Observed wall soiled with accumulated dust. Corrected On Site.
- Critical. License expired within 30 days after expiration date.
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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