- No Violations Were Observed
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- 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 - Shell eggs held in a unit maintaining 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 - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- 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 - 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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1/31/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Vacuum breaker missing at hose bibb.next to the mop sink out side **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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**
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10/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area.inside the out side unit there are onions stored on the floor **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **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 - Ice scoop handle in contact with ice. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.in the kitchen the one with the eggs stored inside **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.in the kitchen **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.in the kitchen **Warning**
- Basic - Single-service items stored on floor.in the out side unit there are plastic cup stored on the floor **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. **Warning**
- High Priority - Food stored in ice used for drinks. See stop sale. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.raw eggs over vegetable in the out side storage unit reach in cooler **Warning**
- High Priority - Toxic substance/chemical stored by or with food.class cleaner stored next to hot sauce in the front **Warning**
- High Priority - Vacuum breaker missing at hose bibb.next to the mop sink out side **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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 washed hands in a sink other than an approved handwash sink. In the three compartment sink **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.the is a prep table and a chair in front of the hand sink in the kitchen **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in both bathrooms **Warning**
- 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.at the hand sink in the front **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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. **Warning**
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10/11/2013 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.on top of prep table while food is being prep
- Basic - No handwashing sign provided at a hand sink used by food employees.at all
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- 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 - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at all at all of the hand sink used by the employee
- 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.
- 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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3/11/2013 | Routine - Food | Administrative complaint recommended |
- 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: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical - Violation: 08A-28-1 Observed food stored on floor.
- Violation: 14-35-1 Observed ripped/worn tin foil used as shelf cover.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area.kitchen area
- Violation: 37-02-1 Observed hole in wall.kitchen area
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53B-08-1 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.
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9/19/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.ON THE FLOOR
- Critical - Hand sink missing in food preparation room or area.kitchen area
- Critical - Hand wash sink lacking proper hand drying provisions.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- 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.
- 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.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed dusty ceiling tiles and/or air conditioning vent covers.KITCHEN AREA
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food stored on floor.
- Observed hole in ceiling.BY KITCHEN DOOR
- Observed hole in wall.kitchen area
- Critical - Observed interior of microwave soiled.
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- 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).
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7/3/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification.
- 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
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED RICE AT 59 DEGREES. FOOD WAS DISCARDED. Corrected On Site.
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12/30/2011 | Routine - Food | Inspection Completed - No Further Action |
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