- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling in disrepair.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. THROUGHOUT KITCHEN
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Hole in ceiling.
- Basic - Hole in wall.
- Basic - Large amount of unused equipment/supplies present.
- Basic - Old, unused equipment stored outside.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Storage area not maintained clean and organized.
- Basic - Wall in disrepair.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items.
- 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 reach-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Toxic substance/chemical improperly stored.
- High Priority - Toxic substance/chemical stored by or with food.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment.
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11/13/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile missing.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor tiles missing.
- Basic - Floors not maintained smooth and durable.( missing tiles)
- Basic - Hood soiled with accumulated grease.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Screen in window torn/in poor repair - vermin present.( rear screen door with a few flies)
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Food stored on floor.(walkin cooler)
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of ice machine with rust that has pitted the surface.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Screen in door torn/in poor repair - vermin present.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.( small reach in cooler)
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11/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Handsink
- Basic - Floor tiles cracked, broken or in disrepair. In some areas of kitchen
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. On some cooler
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall in disrepair. By end of cook line
- Basic - Wall soiled with accumulated food debris. **Repeat Violation**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Operator called mop any to service unit. product received 1 hour ago were transfered to other units. temp inside walk in cooler :Tamales at 49 f, rice at 50 f, cooked chicken at 50 f
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2/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Buildup of food debris/soil residue on equipment door handles. Spray nozzle
- Basic - Clean utensils stored between equipment and wall. Knives between dispenser and wall
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee **Corrected On-Site**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Handsink
- Basic - Floor tiles cracked, broken or in disrepair. In some areas of kitchen
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Pastry box
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. On some cooler
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall in disrepair. By end of cook line
- Basic - Wall soiled with accumulated food debris. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tamales at 49 f, rice at 50 f, cooked chicken at 50 f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef empanadas at 115 f
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken 5 lbs, rice 5 lbs
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink.at front counter hand 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. Rice pudding
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Operator called mop any to service unit. product received 1 hour ago were transfered to other units. temp inside walk in cooler :Tamales at 49 f, rice at 50 f, cooked chicken at 50 f
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2/26/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. SUGAR
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. ON GRILL
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.4 EMPLOYEE WORKING AT THE TIME OF INSPECTION.
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10/19/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling tile missing.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.POTS
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. 3 COMPARTMENT SINK
- Floors not maintained smooth and durable. SOME AREA OF KITCHEN
- Critical - Handwash sink not accessible for employee use at all times. CUPS INSIDE HANDSINK
- Critical - Handwashing cleanser lacking at handwashing lavatory. WAREWASHING HANDSINK
- Critical - Hot water not provided/shut off at employee hand wash sink. WAREWASHING HANDSINK and HANDSINK BY COOK LINE
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. FLOUR
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.4 EMPLOYEE WORKING AT THE TIME OF INSPECTION.
- 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. Repeat Violation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. TOP OF MACHINE AND RACKS
- Observed attached equipment soiled with accumulated grease. ON GRILL
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on shelves of prep tables and on shelves
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed clean equipment stored on floor. BINS
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. warewashing procedures
- Critical - Observed empolyee wash hands with no hot water.
- Observed equipment in poor repair. MICROWAVE
- Critical - Observed food stored on floor. BOTTLED WATERS,RICE OIL BINS, SWAII FILET
- Observed gaskets with slimy/mold-like build-up. WALK IN COOLER
- Observed grease accumulated under cooking equipment.
- Observed hole in wall. BY WAREWASHING AREA
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. CUP FOR MOLDING
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW FISH OVER READY TO EAT SAUCE, RAW CHICKEN OVER COOKED PASTACorrected On Site.
- Observed residue build-up on nonfood-contact surface. ON GRILL AND POTS
- Observed ripped/worn card board used as shelf cover.
- Observed single-service items stored on floor. CUPS
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed storage of maintenance tools in areas that may result in cross-contamination.
- Critical - Observed the accumulation of dead nsects,or other pests, in control devices.INSIDE LIGHT PANELS
- Critical - Observed uncovered food in holding unit/dry storage area. RICE, SUGAR, COOKED BEEF
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris. SOME AREAS OF KITCHEN
- Critical - Person in charge unable to answer basic Food Code questions.
- Plumbing system in disrepair. mopsink
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. TAMALES
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wall not smooth and easily cleanable.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. SUGAR
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8/7/2012 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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 in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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