- Basic - Bathroom door not self-closing. Men's restroom
- Basic - Food stored in holding unit not covered.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
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08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Hood soiled with accumulated grease.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in chest freezer.
- 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 - 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. **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.
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6/13/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Hood soiled with accumulated grease.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in chest freezer.
- Basic - Toilet leaking.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork 131 F
- 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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- 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. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- 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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1/16/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/3/2013 | Routine - Food | Call Back - Complied |
- 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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7/23/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Ice scoop handle in contact with ice.
- Basic - Stored food not covered in chest freezer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash 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.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
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7/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in holding unit not covered.
- 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 - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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 - 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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5/16/2013 | Routine - Food | Warning Issued |
- Observed expired Food Manager Certification. This violation must be corrected by : 1/19/2013. Operator have appointment for Spanish Test in July /2013
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4/24/2013 | Routine - Food | Call Back - Extension given, pending |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 1/19/2013.
- Observed hole in wall.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/19/2012 | Routine - Food | Warning Issued |
- Violation: 14-33-1 Observed equipment in poor repair.[table-top cooler -rusty and gasket loose]
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
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5/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.[kitchen]
- Critical - Lack of toilet tissue at each toilet.[mens restroom]
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.[mens restroom]
- Critical - No thermometer provided to measure temperature of food product.
- Observed equipment in poor repair.[table-top cooler -rusty and gasket loose]
- Critical - Observed expired Food Manager Certification.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.[table top cooler]
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3/13/2012 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory.[womens restroom]
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No thermometer provided to measure temperature of food product.
- Observed gaskets/seals on cold holding unit in poor repair.[box freezer]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers.
- 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 handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Observed attached equipment soiled with accumulated grease.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
- 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.
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1/26/2011 | 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: 35B-15-1 Observed screen in door torn/in poor repair.
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10/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- 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: 03D-01-1 Observed food being cooled by nonapproved method. beans cooled covered in the large metal stockpot in which they were cooked.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.front counter
- Critical. Violation: 35B-15-1 Observed screen in door torn/in poor repair.
- Critical. Violation: 53B-08-1 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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8/16/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued due to adulteration of food product.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed food being cooled by nonapproved method. beans cooled covered in the large metal stockpot in which they were cooked.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walkin at 50,1 reachin at 56. REACHIN EMPTY DURING INSPECTION ,FOOD IN WALKIN DISCARDED DURING INSPECTION, ONLY BEVERAGES REMAIN
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation.SUGAR Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.CHEST COOLER
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Hot water not provided/shut off at employee hand wash sink.front counter
- Critical. Observed handwash sink used for purposes other than handwashing. to thaw beef Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed the presence of insects, rodents, or other pests.ANTS IN BULK SUGAR CONTAINER
- 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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8/13/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED FOODS AT WALK IN COOLER.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER (75F).
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER FRUITS.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed screen in door torn/in poor repair. BACK KITCHEN . Repeat Violation.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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6/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Cooked rice and beans
- Critical. Observed food stored in ice used for drinks.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed the use of an unclean thermometer.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Shelf over prep table, used to store food storage containers
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Observed reuse of single-service articles.
- Critical. Hot water not provided/shut off at employee hand wash sink.Front counter handsink
- Critical. Observed mens bathroom facility not clean.
- Critical. Observed objectionable odors in mens bathroom.
- Critical. Observed the accumulation of dead or trapped insects in kitchen area light covers.
- Critical. Observed live flies in dinning room.
- Critical. Observed screen in door torn/in poor repair.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.Behind equipment
- Exhaust fan inoperable in bathroom.Mens restroom
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
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3/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over cooked food.
- Observed employee with no hair restraint.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Observed the use of an unclean thermometer.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Shelving over prep area
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Prep table bottom shelving
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed the accumulation of dead or trapped insects in kitchen area light covers
- Critical. Observed screen in door torn/in poor repair.
- Observed grease accumulated under cooking equipment.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Exhaust fan inoperable in mens bathroom.
- Critical. License expired within 30 days after expiration date.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/1/2008 | Routine - Food | Administrative complaint recommended |
| No report available. | 7/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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