- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- 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. Big 5
- Intermediate - Hot water not provided/shut off at employee handwash sink. Rest room.
- 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.
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4/12/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - In-use tongs stored on oven door handle.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Rodent activity present as evidenced by 30 fresh rodent droppings found in the kitchen on top of a house hold reach in cooler and dripping down the metal wall panel coming down from the hood system . The droppings are stuck in the grease on that panel. There is a two inch platform behind the hood.
- 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. Big 5
- Intermediate - Hot water not provided/shut off at employee handwash sink. Rest rpom
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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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4/11/2014 | Routine - Food | Emergency order recommended |
- High Priority - License expired within 30 days after expiration date.
- High Priority - Roach excrement and/or droppings present. Excrement found inside the reach in cooler gasket and on walls.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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10/10/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- 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.
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Heavy grease , dripping to the floor and top of a reach in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - License expired within 30 days after expiration date.
- Basic - High Priority - Dead roaches on premises. A few on the floor in the kitchen.
- High Priority - Roach activity present as evidenced by 12 live roaches found in the kitchen, 9 live roaches found inside the reach in cooler gaskets, and 3 live roaches found on a wall behind a food shelf.
- High Priority - Roach excrement and/or droppings present. Excrement found inside the reach in cooler gasket and on walls.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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10/9/2013 | Routine - Food | Emergency order recommended |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Water pack stored on the floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees. Restroom area.
- Basic - Nonfood-grade bags used in direct contact with food. Grocery bag used to store food.
- Basic - Soil residue build-up on nonfood-contact surface.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. No hand wash observed while cook changed task.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice below 135 degrees.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Observed shell eggs stored at room temperature. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed us tensions stored in and wash sink. **Corrected On-Site**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. In ric.
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees. In food prep area.
- Basic - Wall soiled with accumulated grease.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- 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. Observed employee slicing tomatoes and onions without gloves.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed butter over 41 degrees.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Observed interior of reach in cooler soiled.
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED COOKED RICE IN RIC THAT HAS NOT REACHED 41 DEGREES.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9-10-12.
- Critical - No conspicuously located thermometer in holding unit. NO THERMOMETER INSIDE COOLING UNIT.
- Critical - No handwashing sign provided at a handsink used by food employees. HAND WASH SIGN MISSING AT HAND WASH SINK IN FOOD PREP AREA AND RESTROOM.
- 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. This violation must be corrected by : 9-10-12.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED EMPLOYEE FAILED TO WASH HER HANDS BETWEEN TASKS IKN THE KITCHEN AREA.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INTERIOR OF RIF AND COOLER SOILED WITH FOOD RESIDUE.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. OBSERVED COOKED FAILED TO USE GLOVES.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED MEAT AND RICE ABOVE 41 DEGREES IN RIC.
- Critical - Observed potentially hazardous food thawed in an improper manner. OBSERVED POULTRY BEING DEFROSTED IN 3CS. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. OBSERVED COOKED FOOD IN RIC WITHOUT DATE MARKING.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. OBSERVED SHELL EGGS AT ROOM TEMPERATURE.
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7/10/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Establishment operating without a current Hotel and Restaurant license.EXPIRED OCTOBER 1 ,2011
- Critical - Hand wash sink lacking proper hand drying provisions.IN KITCHEN NEXT TO THREE COMPARTMENT SINK AND IN BATHROOM AND AT SINK IN FRONT
- Critical - Handwash sink not accessible for employee use at all times.IT HAS SPOONS AND PLASTIC BASKETS INSIDE OF IT THE ONE IN THE KITCHEN NEXT TO THREE COMPARTMENT SINK
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.kitchen
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 08-18-2012 .
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - No person in charge of establishment.
- 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. This violation must be corrected by : 08-18-2012 .
- 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 grease on nonfood-contact surface.ON TOP OF REACH IN COOLER AND FREEZER
- Observed ceiling soiled with accumulated grease.kitchen top of reach in cooler
- 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 equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed equipment in poor repair.lid for reach in freezer
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed incorrect information on Hotel and Restaurant license.THERE LICENSE IS FOR NON SEATING RESTAURANT BUT THEY HAVE ABOUT 20 SEATS
- Critical - Observed raw animal food stored over cooked food.RAW CHICKEN AND BEEF OVER COOKED RICE
- Critical - Observed raw animal food stored over ready-to-eat food.RAW CHICKEN AND BEEF OVER CARROTS AND LETTUCE
- Observed single-service items stored on floor.IN FRONT NEXT TO COFFEE MAKER
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated grease.kitchen behind reach-in-cooler
- 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.
- Wet mop not hung to dry.
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6/18/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ready to eat vegetables stored in cooler above 40F. cook had reach in unplugged.
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8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in unit.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- 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
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. containers of food holding raw meats. inside reach in units.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/8/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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