- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease on nonfood-contact surface.cooking equipment around
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- 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 - Equipment in poor repair.chest freezer in back storage
- Basic - No copy of latest inspection report available.
- Basic - No hot running water at mop sink.
- Basic - Nonfood-contact equipment in poor repair.reach in cooler average temperature 56
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Single-service items stored on floor.
- Basic - Wall in disrepair.bathroom
- Basic - Wall soiled with accumulated grease.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Container of medicine improperly stored.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.chicken, beans, soups , cheese, pasta at an average of 56
- High Priority - Raw animal food stored over cooked food.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- 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 - Hot water not provided/shut off at employee handwash sink.bathroom
- 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.
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10/16/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile in disrepair. Some have Water damaged at kitchen area
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils next to wall
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair. Front reach in cooler
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Soil residue in food storage containers.
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6/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Bathroom door left open other than during cleaning or maintenance. Men's bathroom.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Ceiling in disrepair. Water damage evident.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- 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 - Floor under dishmachine or three-compartment sink area soiled. Grease intercepter soiled with a heavy accumulation of grease under 3 compartment sink.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. Bananas and bucket of thawing meat.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - Interior of chest freezer in disrepair/has exposed insulation.
- Basic - Interior of microwave soiled with encrusted food debris.
- 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. **Admin Complaint** **Repeat Violation**
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Objectionable odor in establishment. In kitchen by 3 compartment sink.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken as well as some beef in a bucket.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef in 3 compartment sink.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact meat press cover.
- Basic - Soiled reach-in cooler gaskets.
- 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 - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working containers of food removed from original container not identified by common name. **Admin Complaint** **Repeat Violation**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Admin Complaint** **Repeat Violation**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Utensils encrusted with soil.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw tilapia served raw as ceviche ingredient.
- High Priority - Operator unable to provide invoice to verify the source of the food. See stop sale. Sour cream.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tamales 53°, cooked rice 61°. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Toxic substance/chemical stored by or with food. Floor cleaner stored right next to food.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Accumulation of food debris/grease on food-contact surface. On various food contact surfaces.
- 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 - Encrusted, soiled material on slicer. Mandolin slicer.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche made with raw fish.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Admin Complaint** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In men's bathroom and front counter.
- Intermediate - Reach-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.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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 - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Soil residue in food storage containers.
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2/21/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Ceiling tile in disrepair. Some have Water damaged at kitchen area
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils next to wall
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Employee personal items stored in or above a food preparation area. Personal cellphone
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 compartment sink.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair. Front reach in cooler
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Exit door locked. For reporting purposes only.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.. Strips of beef hanging on ansul system spray tube since yesterday according to manager at an ambient temperature of 82 f. On January 30, 2014 observed shell eggs stored above microwave at an ambient temperature of 80°F.
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Soil residue in food storage containers.
- Observed electrical wiring in disrepair. For reporting purposes only. Light in men''s bathroom
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1/30/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Ceiling tile in disrepair. Some have Water damaged at kitchen area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils next to wall
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee personal items stored in or above a food preparation area. Personal cellphone
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 compartment sink.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in a location that is exposed to dust. Rice
- Basic - In-use tongs stored on oven door handle.
- Basic - Leaking pipe at plumbing fixture. Handsink in kitchen **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- 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 - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair. Front reach in cooler
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- 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.
- Exit door locked. For reporting purposes only.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.. Strips of beef hanging on ansul system spray tube since yesterday according to manager at an ambient temperature of 82 f.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Strips of beef hanging on ansul system spray tube since yesterday according to manager at an ambient temperature of 82 f.
- 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 - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- 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.
- Intermediate - No soap provided at handwash sink. At men's bathroom
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Water pressure lacking at fixtures that require the use of water. Water shut off because of leaking pipe. (Operator fixed hand washing sink. **Corrected On-Site**
- Observed electrical wiring in disrepair. For reporting purposes only. Light in men's bathroom
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11/15/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - No copy of latest inspection report available.
- Basic - Wall soiled with accumulated food debris.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- 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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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed hole in ceiling.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed food stored on floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed raw animal food stored over cooked food.
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed bathroom facility in disrepair.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. FREEZER DOOR
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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2/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed food stored on floor.
- Observed leaking pipe at plumbing fixture.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Observed food stored on floor.
- Observed hole in ceiling.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed food stored on floor.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Violation: 15-25-2 Hood filters not equipped with a drip tray. For reporting purposes only.
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10/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- 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 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. EXPIRED ON 05/01/10
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7/29/2010 | Routine - Food | Warning Issued |
- 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: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food.
- Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Violation: 15-25-2 Hood filters not equipped with a drip tray. For reporting purposes only.
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5/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed 3 live roaches in the kitchen area. This violation must be corrected by : 5/8/10.
- Critical. Observed toxic item stored by food.
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5/7/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface.hood
- Plumbing system in disrepair.handsink
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
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12/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/28/2008 | Routine - Food | Emergency order recommended |
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