- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ice buildup in reach-in freezer.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 46°, rice 48° discarded by operator
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stuffed potato 118°, empanada 114° less than 4 hours less than 4 hours **Corrected On-Site** **Repeat Violation**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink, 3-comp sink and mop sink
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Probe thermometer not within the intended measuring range of use.
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- High Priority - Live flies in kitchen.
- 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) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 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 drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.spoons used to mixing next to the coffee machine
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.for the hot holding unit in the front the holds beef patty
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.the one on the cook line that is used to store plant food, milk and cooked ready to eat foods
- Basic - No copy of latest inspection report available.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Old, unused equipment stored outside.
- Basic - Single-service articles stored outside.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Employee washed hands with cold water. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. In the back prep area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- High Priority - Toxic substance/chemical stored by or with food.ajax with bleach stored next to a bottle of dressing on the cook line
- High Priority - Vacuum breaker missing at hose bibb.in the back behind unused ice machine
- 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 rinsed utensil in handwash sink.spoons in the front
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.there is a pot stored in side of the hand sink used by the cook and the dish washer not allowing access for the to wash there hands
- Intermediate - Hot water not provided/shut off at employee handwash sink.at the kitchen hand wash sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.potatoes cooling on table covered
- 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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9/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.on top of reach in freezer that has fries and other food items inside **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 - Food stored in a location that is exposed to splash/dust.coffee that is already made stored right next to soap dispenser by front hand wash sink **Warning**
- Basic - Food stored on floor.two cases of eggs **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.in hot holding unit in the front that has beef like patty **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.front next to hand sink **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. White rice store inside of bag **Warning**
- Basic - Single-service articles stored outside. **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. After cook cracked eggs he continued to work with the same gloves on and minutes late he goes over and prepare a ham sandwich **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. After removing dirty utensil and wiping counter down with chemical employee did not wash hands before continuing to work **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 - Live flies in kitchen. **Warning**
- High Priority - Toxic substance/chemical stored by or with food.hand sanitizer right next to bananas in front by the cash register **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 rinsed utensil in handwash sink. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No soap provided at handwash sink.in the kitchen area **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.and in a deep pan **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.rice , pork ,yellow rice,beef **Warning**
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2/26/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.in kitchen
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.
- Critical - Violation: 31-07-1 Hand sink missing at dishwashing machine or area.
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9/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.beef was cooked 07-09-2012 at 4pm and it is 07-10-2012 10am and temperature is at 47 degrees
- Critical - Hand sink missing at dishwashing machine or area.
- Critical - Handwash sink not accessible for employee use at all times.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.in kitchen
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- No mop sink or curbed cleaning facility provided.
- 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.had copies on all employees need to see original
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelf in kitchen over prep table
- Critical - Observed container of medicine improperly stored.box with pills stored over prep table
- Critical - Observed dead roaches on premises.one on top of reach in cooler door one in steam table water under steam table and inside of light covers
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed employee with open sores/cuts/burns handling food.
- Critical - Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- 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. Corrected On Site.
- Critical - Observed food stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair.milk unit
- Critical - Observed handwash sink used for purposes other than handwashing.dumping soda in it
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over cooked food.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed soiled reach-in cooler gaskets.on cookline
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed unlabeled spray bottle.
- Observed unnecessary items on the premise.broken equipment outside
- Critical - Person in charge failed to insure employees are properly sanitizing equipment.in three compartment sink
- Critical - Person in charge failed to insure proper cooling.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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7/10/2012 | 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. CUT TOMATOES AT 45 DEGREES. Corrected On Site.
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12/20/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. FOOD NOT SEPARATED INTO SMALLER PORTION FOR FASTER COOLING. RICE AND BEANS AT 44 DEGREES IN RIC.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED HAM AT 47 DEGREES. Corrected On Site.
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8/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - No conspicuously located thermometer in holding unit. NO THERMOMETER IN COOLING UNIT.
- Critical - Observed food being cooled by nonapproved method. FOODS ARENOT SEPARATED INTO SMALLER PORTIONS FOR COOLING.
- Critical - Observed live flies in kitchen. OBSERVED FLIES IN THE KITCHEN.
- Observed nonfood-contact equipment in poor repair. OBSERVED DOOR OF REACH IN FREEZER BROKEN.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Corrected On Site.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs in use or stored with cracks or broken shells. OBSERVED BROKEN SHELL EGGS STORED WITH NORMAL EGGS. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RICE 55 DEGREE.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Plumbing system in disrepair. OBSERVED HAND WASH IN RESTROOM IN DISREPAIR.
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7/2/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present.
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3/12/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. MEATS FOUND AT 51 and 54 degrees.
- Observed ice scoop with handle in contact with ice.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Wet wiping cloth not stored in sanitizing solution between uses.OBSERVED WIPPING CLOTH ON TABLE.
- Critical. Observed soiled reach-in cooler gaskets. OBSERVED GASKET OF REACH IN COOLER SOILED
- Critical. Improper sewage disposal at floor drains/sinks in kitchen and/or food preparation area. LEAKING WATER FROM COOLER DRAINS ON THE KITCHEN FLOOR. WATER DRAINS BACK FROM DRAIN HOLE.
- Critical. Handwashing cleanser lacking at handwashing lavatory. KITCHEN
- Critical. Observed rodent activity as evidenced by rodent droppings found. OBSERVED 15 PLUS FRESH RODENT DROPPINGS UNDER THE TABLE WHERE THE MICROWAVE IS PLACED.
- Critical. Observed rodent activity as evidenced by rodent droppings found. OBSERVED 30 PLUS FRESH RODENT DROPPINGS UNDER THE TABLE IN THE KITCHEN.
- Critical. Observed rodent activity as evidenced by rodent droppings found. OBSERVED 30 PLUS FRESH RODENT DROPPINGS UNDER THE COOLER IN THE KITCHEN.
- Critical. Observed rodent activity as evidenced by rodent droppings found. OBSERVE 5 PLUS FRESH RODENTS DROPPINGS BEHIND THE GARBAGE IN THE FRONT AREA.
- Critical. Observed rodent activity as evidenced by rodent droppings found. OBSERVED 40 PLUS FRESH RODENTS IN DRY STORAGE AREA.
- Critical. Observed roach activity as evidenced by live roaches found. OBSERVED SEVEN PLUS LIVE ROACHES BEHIND THE MICROWAVE AND HOT WATER TANK.
- Critical. Observed roach activity as evidenced by live roaches found. OBSERVED 8 PLUS LIVE ROACHES UNDER THE MICROWAVE TABLE IN THE KITCHEN.
- Critical. Observed roach activity as evidenced by live roaches found. OBSERVED 10 PLUS LIVE ROACHES IN THE ELECTRICAL BOX IN THE KITCHEN.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.
- Observed food debris accumulated on kitchen floor. UNDER ALL EQUIPMENT
- Observed floor area(s) covered with standing water. KITCHEN
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. No Certified Food Manager for establishment. OBSERVED 3 OR MORE EMPLOYEES IN THE ESTABLISHMENT WITHOUT NO FOOD MANAGER PRESENT.
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3/11/2010 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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12/15/2009 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with no hair restraint. Repeat Violation.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed screen in door torn/in poor repair.
- 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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10/14/2009 | Routine - Food | Warning Issued |
| No report available. | 6/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/9/2009 | Routine - Food | Warning Issued |
| No report available. | 9/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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