- Basic - Attached equipment soiled with accumulated grease.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease on nonfood-contact surface. In room with all the coolers the fry station on the corner.
- Basic - Ceiling in disrepair. Paint chipping.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board stored on top of grease trap.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. 1 dead roach found on kitchen floor.
- Basic - Equipment in poor repair. Chest freezer door broken.
- Basic - Floor area(s) covered with standing water.
- Basic - Floors not maintained smooth and durable.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Maintenance equipment in hallway behind kitchen is stored on floor and makes it difficult for cleaning.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Nonfood-contact equipment in poor repair. Water heater bottom rusted out.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Unnecessary items on the premise. In hallway where fire occurred, there is a cooler that is not in use and needs to be discarded.
- Basic - Wall soiled with accumulated grease. By friers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw eggs stored right beside ready to eat salad.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bucket of raw chicken found in cooler at 49° case of eggs found in reach in cooler at ambient temperature of 54°.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In bar area.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - Soil residue in food storage containers.
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board stored on top of grease trap.
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Collecting water that is dripping inside a refrigerator in a bucket.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Water heater rusted in the bottom.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
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4/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling in disrepair.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Clean equipment stored on floor. Container lids stored directly on floor.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board stored on top of grease trap.
- Basic - Cloth used as a food-contact surface.
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Collecting water that is dripping inside a refrigerator in a bucket.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. Dead roaches found in equipment storage area as well as inside unused cooler.
- Basic - Floor area(s) covered with standing water.
- Basic - Hole in wall. Mop sink area.
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Water heater rusted in the bottom.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Window in kitchen open and has no screen.
- Basic - Plumbing system in disrepair. 3 compartment sink faucet handle broken and wrench used in its place, compartment divider broken and sealed improperly.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Unclean building components, attachments or fixtures.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Faucet at three-compartment sink does not reach all compartments.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw dough at room temperature. Cut tomatoes at 60, cut lettuce 61, cream 55. On February 6 we observed cheese at 50°, ground beef at 50°, cream at 52°, raw beef at 65°, pico de gallo 48°, shell eggs at 50°.
- High Priority - Raw animal foods not properly separated from each other in holding unit. In chest freezer.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the 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 - Cold holding equipment incapable of 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. Reach in cooler in kitchen. On February 7 we observed that the unit was still in use and was still not able to maintain food at proper temperature.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer''s specifications.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Coffee and juice bar area.
- Intermediate - Packaged food not labeled as specified by law.
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2/6/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line food-contact shelves. Cardboard directly on top of grill.
- Basic - Ceiling in disrepair.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Clean equipment stored on floor. Container lids stored directly on floor.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board stored on top of grease trap.
- Basic - Cloth used as a food-contact surface.
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Collecting water that is dripping inside a refrigerator in a bucket.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. Dead roaches found in equipment storage area as well as inside unused cooler.
- Basic - Floor area(s) covered with standing water.
- Basic - Food stored in a prohibited area. Food stored directly on top of grease trap.
- Basic - Food stored on floor. Beans.
- Basic - Hole in wall. Mop sink area.
- Basic - Hood soiled with accumulated grease.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - Large amount of unused equipment/supplies present.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Water heater rusted in the bottom.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Window in kitchen open and has no screen.
- Basic - Plumbing system in disrepair. 3 compartment sink faucet handle broken and wrench used in its place, compartment divider broken and sealed improperly.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Unclean building components, attachments or fixtures.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- 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.
- Basic - Wood food-contact surface not properly sealed.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Faucet at three-compartment sink does not reach all compartments.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw dough at room temperature. Cut tomatoes at 60°, cut lettuce 61°, cream 55°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup found at 123° and retried beans found at 120° on stove top. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. In chest freezer.
- High Priority - Roach activity present as evidenced by live roaches found. 1 live roach found under cook line, and 3 live roaches found in mop sink area along walls.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the 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 - Cold holding equipment incapable of 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. Reach in cooler in kitchen.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Coffee and juice bar area.
- Intermediate - Packaged food not labeled as specified by law.
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2/5/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employees with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Prep table not working. Service already at site. Also RI freezer door not closing properly.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese at broken prep table. At RI cooler overnight, ice added. Service already on site.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. By manager.
- Intermediate - Cold holding equipment incapable of 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. Service already at site.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food. In rice, flour beans containers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Pork **Corrected On-Site**
- Basic - Standing water in mop sink/mop sink draining very slowly.
- Basic - Working containers of food removed from original container not identified by common name. Flour, rice.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- 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. Retried beans 70 F held overnight with no refrigeration.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over vegetables.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Refried beans held at 70 F with no refrigeration overnight.
- High Priority - Toxic substance/chemical stored by or with food. Degreaser by a box of caned coconut milk. **Corrected On-Site**
- 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. **Warning**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Food moved to another cooler. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Juices.
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1/29/2013 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink. 3comp sink . bar area.
- 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 food debris accumulated on kitchen floor. storage room.
- Critical - Observed rodent activity as evidenced by rodent droppings found. hard droppings to touch.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 06-05-1 Observed potentially hazardous food thawed in standing water.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. kitchen
- Violation: 36-11-1 Floors not maintained smooth and durable. out side parking lot holes throughout
- Violation: 36-22-1 Observed floor area(s) covered with standing water. outside parking lot
- Violation: 51-18-1 No copy of latest inspection report.
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4/25/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not maintained smooth and durable. out parking lot holes throughout
- Garbage in receptacles not protected from insects and rodents.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Missing drain plug at dumpster.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen
- Critical - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dumpster overflowing garbage.
- Observed floor area(s) covered with standing water. outside parking lot
- Observed inside/outside of dumpster not clean.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Critical - Observed live flies around dumpster
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed in standing water.
- 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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2/7/2012 | Routine - Food | Warning Issued |
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