- Basic - Bathroom door left open other than during cleaning or maintenance. Both bathrooms
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Sugar cane machine Stored at dining area
- Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Missing drain plug at dumpster.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen hand washing sink. At the time of callback inspection, observed single service cups and a utensil inside hand washing sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter hand washing sink. At the tine of callback inspection, observed hot water shut off at employee handwashing sink located by front counter area.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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. For Clara Elena Gonzalez At the time of callback inspection, no certificate was provided. Employee CLARA ELENA GINZALEZ WAS PRESENT.
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10/13/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door left open other than during cleaning or maintenance. Both bathrooms
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Sugar cane machine Stored at dining area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area.cell phobe **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cutting board
- Basic - Food storage container/container lid cracked or broken.
- Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Inside dry beans and dry rice contsiner
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Missing drain plug at dumpster.
- Basic - Newspaper used to line food-contact shelves inside reach in cooler
- Basic - No copy of latest inspection report available. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Utensils in poor condition. Cutting board, net for fry food.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Live, small ants in food preparation area. Located at dry storage shelves
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked ground beef inside reach in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw beef oxtail over raw tilapia
- High Priority - Toxic substance/chemical stored by or with food. Hair coloring kit inside reach in cooler with food.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Sugar cane machine
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At three compartment drink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen hand washing sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter hand washing sink.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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. At kitchen sink or men's bathroom
- Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- 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. For Clara Elena Gonzalez
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pork chunks,
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08/13/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At pastry box
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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3/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. Purse stored on top of prep table
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered.
- Basic - Ice buildup in reach-in freezer.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At pastry box
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter hand washing sink
- Basic - Raw animal food stored above unwashed produce. Raw beef over unwashed green onions
- Basic - Shelf under preparation table soiled with 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. Sugar
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed, rinsed but not sanitized,
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment prepares fish and shrimp ceviche.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees washed equipment with gloves on, then went to cut vegetables
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Dish washing soap on shelf on top of clean utensil
- 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 - 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 - Handwash sink used for purposes other than handwashing. Utensil stored inside hand sink at warewashing station.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Men's bathroom hand sink by urinal
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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 - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Front counter hand 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. Fish ceviche.
- Intermediate - Water pressure lacking at fixtures that require the use of water. Front counter hand sink.
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1/17/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean equipment stored on floor. Pots at warewashing area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Sugar cane machine located outside of establishment.
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- Basic - Equipment in poor repair. Microwave
- Basic - Food stored in a prohibited area. 2 cases of bottled water inside woman's bathroom
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At pastry box
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No hot running water at mop sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store bread **Corrected On-Site**
- Basic - Single-service articles improperly stored. To go containers outside the bathroom directly on the floor.
- Basic - Single-service articles not stored inverted or protected from contamination.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Containers washed, but not sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Rice at 110 f, cooked chicken at 115 f, beef at 118 f. All products at steam table. Operator transferred product to reheated on grill. cooked chicken at 170 f, rice at 180 f, beef at 176 f **Corrected On-Site**
- 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.reviewed with operator
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils inside hand sink by warewashing area **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. Brush with metal band **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. Soup, shredded beef located on reach in cooler
- Intermediate - Slicer blade soiled with old food debris.
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.(men's restroom)
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.Pork
- High Priority - Raw animal food not properly separated from ready-to-eat food.(freezer)
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/14/2012 | Routine - Food | Call Back - Complied |
- Critical - No Certified Food Manager for establishment.
- 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 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.
- Observed employee with no hair restraint.-kitchen personnel
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[beef over carrots]
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Plumbing system in disrepair.[hot water handle]
- 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 - Required consumer advisory for raw/undercooked animal food not provided.
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7/12/2012 | Routine - Food | Warning Issued |
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